In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial because it allows the gluten to relax, resulting in a flakier crust.

In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, cloves, nutmeg, and salt. Mix well until everything is evenly combined.

Whisk in the egg until well combined. Then, stir in the heavy cream until the filling is smooth and creamy.

On a lightly floured surface, roll out the chilled dough into a 12-inch circle. If the dough is sticking, add a little more flour to your surface.

Carefully transfer the rolled-out dough to a baking sheet lined with parchment paper. This makes it easier to move the galette and prevents sticking.

Pour the pumpkin filling into the center of the dough, leaving a 2-inch border around the edge.

Gently fold the edges of the dough over the filling, pleating as you go to create a rustic look.

In a small bowl, whisk together the egg and milk (or water) for the egg wash. Brush the egg wash over the folded crust edges, then sprinkle with turbinado sugar, if desired.

Preheat your oven to 375°F (190°C). Bake for 45-55 minutes, or until the crust is golden brown and the filling is set. The galette is done when the crust is nicely browned and the filling doesn't jiggle much when you gently shake the baking sheet.

Let the Spiced Pumpkin Pie Galette cool on the baking sheet for at least 30 minutes before slicing and serving. This allows the filling to set completely.