In a food processor pulse the flour, sugar and salt until well mixed
Add the cold cubed butter and pulse 5 times until it resembles a course meal texture
Dump that mixture into a bowl then add the apple cider vinegar and ¼ cup of ice water. Mix with a fork
Add more ice water by the tablespoon mixing in between each addition until the dough just starts to come together but is still shaggy looking
Roll the dough into a ball then wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days
Preheat the oven to 350°F when you're ready to roll out the pie crust
Roll out the dough so that it is several inches larger than your pie dish then trim the edges of the dough
Place the pie dough into the pie dish then crimp the edges with a fork or your fingers
Place a layer of parchment paper on the bottom of the crust then fill it with pie weights and bake for 25 minutes. Remove it from the oven and set aside
Making the Pumpkin Pie Filling
Whisk together the pumpkin, brown sugar, heavy cream, eggs, yolk and vanilla just until mixed
In a separate small bowl whisk together the cinnamon, salt, ginger, cloves, allspice and nutmeg. Add the spice mix to the pumpkin mix and whisk until combined
Mix in the molasses
Pour the pumpkin pie filling into the pie crust then bake for 1 hour. Use pie shield or aluminum foil to cover the crust edges if they start to become too brown
Take the pie out when the edges are set and the middle is just barely wobbly. Let the pie cool completely, it will finish cooking
Making the Whipped Cream
In a bowl beat the cold heavy cream with an electric mixer until soft peaks form
Add in the vanilla and salt then beat just until combined
Dollop some cream on top of the Perfectly Spiced Pumpkin Pie then serve and enjoy!