In the bowl of a large food processor, place flour and powdered sugar. Pulse briefly to blend. Scatter butter cubes evenly over top of flour and powdered sugar mixture. Pulse to cut in butter until no lumps are visible and mixture resembles the texture of cornmeal. Add egg yolks and pulse to blend, mixing only until comes together (about a minute). Avoid overprocessing.

Remove dough from bowl and knead into a flat disk. Wrap in plastic wrap and refrigerate for at least one hour.

Preheat oven to 425°F. Roll out dough on a lightly floured work surface to a 14-inch round (if needed, be sure to use gluten-free flour). Transfer to a 9-inch pie plate. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1-inch overhang. Fold overhang under; pinch and crimp. Chill 30 minutes. (Note that you’re likely to have a bit of leftover dough.)

Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25 to 30 minutes. Carefully remove parchment and weights. Allow to cool for 30 minutes on wire rack.

Preheat (or reduce) oven to 375°F.

In a small bowl, mix pecans, 1/3 cup light brown sugar and butter with a fork until crumbly. Spread over bottom of the pie crust, pushing into the crust as much as possible.

In a large bowl, add eggs, pumpkin, 2/3 cup light brown sugar, flour, cinnamon, ginger, salt, cloves, mace and light cream. Whisk until smooth.

Pour into prepared pie crust.

Bake at 375°F for 60 to 70 minutes or until edges are set and center is recessed and wobbles. (Filling will continue to set after baking.)

Transfer to a wire rack and let cool at least 3 hours before slicing.

Serve with vanilla ice cream or whipped cream.