Preheat oven to 375 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired.
In a medium bowl combine pumpkin, brown sugar, apple butter, cinnamon, ancho chile pepper, ginger, salt, and cloves. Add the lightly beaten eggs and yolk; beat lightly with a fork just until combined. Gradually add whipping cream; stir until combined. Pour into prepared crust. In a small bowl use a fork to combine one egg yolk with the water; set aside.
To prevent overbrowning, loosely cover edge of pie with foil. Bake for 20 minutes. Remove foil. Brush edge of pastry with egg yolk mixture. Bake for 20 minutes more. Remove pie from oven. Sprinkle Pecan Streusel evenly over pie. Bake for 15 to 20 minutes more or until a knife inserted near the center comes out clean.
Cool on a wire rack. Cover and chill in the refrigerator within 2 hours.
In a small bowl combine pecans, flour, and brown sugar. Using a pastry blender, cut in butter until pieces are pea-size.
Pastry for Single Crust Pie
In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.