Gluten-Free Pumpkin Pie

Adjust oven rack to middle position and heat oven to 375 degrees. Roll dough into 12-inch circle between 2 large sheets of plastic wrap. Remove top plastic, gently invert dough over 9-inch pie plate, and ease dough into plate. Remove remaining plastic and trim dough 1/2 inch beyond lip of pie plate. Tuck overhanging dough under itself to be flush with edge of pie plate. Crimp dough evenly around edge using your fingers.

Cover dough loosely in plastic and freeze until chilled and firm, about 15 minutes. Remove plastic and bake until crust is light brown in color, 20 to 25 minutes, rotating pie plate halfway through baking. Transfer pie plate to wire rack. (Crust must still be warm when filling is added.) Adjust oven rack to lower position and increase oven temperature to 425 degrees.

While crust bakes, process pumpkin puree, sugar, ginger, cinnamon, nutmeg, salt, and cloves together in food processor until combined, about 1 minute. Transfer pumpkin mixture to medium saucepan (do not clean processor bowl) and bring to simmer over medium-high heat. Cook pumpkin mixture, stirring constantly, until thick and shiny, about 5 minutes. Whisk in cream and milk, return to simmer briefly, then remove from heat.

Process eggs in food processor until uniform, about 5 seconds. With machine running, slowly add about half of hot pumpkin mixture through feed tube. Stop machine, add remaining pumpkin, and continue processing mixture until uniform, about 30 seconds longer.

Immediately pour warm filling into warm, partially baked pie crust. (If you have any extra filling, ladle it into pie after 5 minutes of baking, by which time filling will have settled.) Bake until filling is puffed and lightly cracked around edges and center wiggles slightly when jiggled, about 25 minutes. Let pie cool on wire rack until filling has set, about 2 hours; serve slightly warm or at room temperature.