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1
Preheat oven to 350u00b0. Fit 1 piecrust in a lightly greased (with cooking spray) 9-inch pie pan; fold edge of crust under rim of pan.
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2
Whisk together pumpkin, half-and-half, coffee, brown sugar, coffee, eggs, flour, salt, and 1 1/2 teaspoons of the pumpkin pie spice in a large bowl until smooth and well incorporated. Pour mixture into prepared piecrust. Shield edge of crust with aluminum foil. Bake in preheated oven 45 minutes.
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3
Meanwhile, place remaining piecrust on a very lightly floured work surface. Using a pastry wheel or knife, cut 10 (1/2-inch-wide) strips and 10 (1/4-inch-wide) strips. Lightly twist 2 of the 1/2-inch strips together; repeat with remaining 1/2-inch strips. Lightly twist 2 of the 1/4-inch strips together; repeat with remaining 1/4-inch strips. (You may need more 1/4-inch strips to wrap around pie.)
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4
Remove pie from oven. Reduce oven temperature to 325u00b0. Remove and discard foil. Gently arrange twisted strips horizontally and vertically on pie. Lightly brush edge of crust with egg white, and place about 3 of the 1/4-inch twisted strips around edge of pie. Brush all strips with egg white. Stir together granulated sugar and remaining 1/4 teaspoon pumpkin pie spice. Sprinkle evenly over strips.
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5
Bake at 325u00b0 until golden brown and filling is set, about 30 minutes, covering pie with foil after 15 to 20 minutes to prevent excessive browning. Cool completely on a wire rack before serving, about 2 hours. Serve with Coffee Liqueur Whipped Cream.
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6
To prepare the Coffee Liqueur Whipped Cream, beat cream and coffee liqueur with an electric mixer on medium-high speed until foamy. Gradually add powdered sugar, beating until medium peaks form. Chill until ready to use.
