Step 1Combine the flour, sugar and salt in a large bowl and stir. Add the butter and blend it in with your fingers until the mixture resembles coarse crumbs.
Step 2Lightly beat the egg yolk and add the ice water. Add the egg mixture to the flour mixture in the bowl and stir with a fork just until the dough comes together into a ball. (To make using a food processor, pulse the flour, sugar and salt to combine. Add the butter and pulse 4 or 5 times until the mixture resembles coarse crumbs. Add the egg yolk. Add the water, a tablespoon at a time, pulsing briefly until the dough forms a ball.) Wrap in plastic wrap and chill until firm, about 1 hour, or overnight.
Step 3Turn the dough out onto a lightly floured board and roll into a 13-inch circle. Fold the dough in quarters and center on the pie plate; unfold and gently pat the dough onto the bottom and sides of the plate. Trim and flute the edges.
Step 1Heat the oven to 450 degrees. Heat the milk just until hot but not simmering. Remove from heat and add the butter. Set aside.
Step 2Lightly beat the eggs. Add the pumpkin, sugar, salt and spices. Stir until completely blended. Stir in the hot milk mixture.
Step 3Brush the fluted edge of the pie crust with milk. Pour the filling into the pie shell.
Step 4Bake 15 minutes, then reduce heat to 350 and bake an additional 35 minutes. Cool on a wire rack. Serve with whipped cream.