Making The Pie:

1. In the bowl of a food processor, combine the flour, the 1/4 teaspoon sugar and 1/2 teaspoon of the salt and pulse once to blend. Add the butter and process in short pulses to form pea-size crumbs, about 20 to 25 seconds. While pulsing, gradually add the water to form large, moist crumbs, about 10 seconds more. Turn the dough out onto a lightly floured surface and press together with your hands to form a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.

2. Preheat the oven to 425 degrees.

3. On a lightly floured surface, roll out the dough into a 12-inch round about 1/8-inch thick and fit into a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang. Fold under the excess dough and using your thumb, decoratively flute the edge. Refrigerate for 20 to 30 minutes.

4. Line the bottom of the pie shell with pie weights or dried beans and bake for 20 minutes. Transfer the pie shell to a wire rack to cool.

5. In a large bowl, stir together the pumpkin, marmalade, molasses, the 1 cup of sugar, cloves, nutmeg, cinnamon and the remaining 1/2 teaspoon of salt. Add the eggs and cream and stir until smooth. Pour the filling into the pie shell and smooth the top.

6. Bake for 15 minutes. Reduce the oven temperature to 325 degrees and bake until a knife inserted into the center comes out clean, 35 to 40 minutes. Transfer the pie to a wire rack to cool. Top slices with a dollop of whipped cream when serving.