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1
Make the crust: Pulse the flour, granulated sugar, salt, cinnamon, ginger, cardamom, nutmeg and allspice in a food processor to combine.
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2
Add the butter; pulse several times until it looks like coarse meal.
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3
Add the vinegar and 1/4 cup ice water; pulse a few more times until the dough comes together and forms a ball.
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4
Turn the dough out onto a piece of plastic wrap; press into a disk and wrap.
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5
Refrigerate until firm, at least 1 hour or overnight.
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6
Roll out the dough into a 12-inch round on a lightly floured surface.
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7
Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side.
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8
Fold the overhanging dough under itself and crimp with your fingers or a fork.
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9
Freeze until firm, about 1 hour.
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10
Put a baking sheet on the middle oven rack and preheat to 375 degrees F. Line the crust with foil, then fill with pie weights or dried beans.
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11
Transfer to the hot baking sheet and bake until lightly golden around the edge, about 20 minutes.
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12
Remove the foil and weights and continue baking until the crust is golden all over, about 10 more minutes.
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13
Transfer to a rack and let cool completely; leave the baking sheet in the oven.
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14
Meanwhile, make the filling: Whisk the pumpkin puree, eggs, heavy cream, granulated sugar, vanilla, cinnamon, ginger, cardamom, nutmeg, allspice and salt in a medium bowl until well combined.
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15
Pour into the cooled crust and return to the hot baking sheet in the oven.
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16
Bake until set around the edge but the center still jiggles slightly, 50 minutes to 1 hour.
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17
Transfer to the rack and let cool completely.
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18
Make the whipped cream: Beat the heavy cream, brown sugar, vanilla and cinnamon in a large bowl with a mixer on medium-high speed until soft peaks form, 2 to 3 minutes.
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19
Serve the pie with the whipped cream.
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20
Photograph by Con Poulos
