In a large bowl, use a pastry blender to cut together the cold butter and powdered sugar, leaving the butter in pretty large chunks still. Beat the egg and cold water together, and pour into the butter mixture. Stir to coat.
Add in the flour and salt, and use your pastry blender to cut together until a dough starts to form. Then turn the dough onto a floured surface, and finish forming the dough together. Split in half, and form each half into a disc. Wrap each half in plastic, and refrigerate for at least 30 minutes, or until you’re ready to use it. When you’re ready to roll the dough, remove it from the plastic and roll on a floured surface, taking care to move the dough around as you roll so it does not stick.
Transfer the dough to a 9 inch pie pan. Cover in foil, placing the foil directly on top of the crust, and freeze for 20 minutes while your oven preheats to 400 degrees.
Fill the foil-lined crust with pie weights, and bake for 20 minutes.
While the crust is baking- in a large bowl whisk together the pumpkin, brown sugar, and sugar until smooth. Add in the cinnamon, ginger, cloves, nutmeg, and salt and whisk together. Gently whisk in the cream and eggs until the mixture is completely combined and smooth.
Once the crust has partially baked, remove the foil and pie weights. Pour the pumpkin filling into the pie crust. Put the pie in the oven on a baking sheet, and lower the temperature to 375 once you put the pie in. Bake for 40 minutes.
While the pie is baking, stir together the pecans, oats, brown sugar, corn syrup, and salt in a small bowl. The mixture will be sticky. After 40 minutes of baking, remove the pie from the oven, and evenly sprinkle the pecan mixture over the top of the pie. Return the mixture to the oven, and bake for another 10-15 minutes. The pie should be set around the edges, and just jiggly in the center.
Cool completely before serving!