In a food processor, pulse flour and butter until mixture forms pea sized pieces.

Add apple cider vinegar and ice water and pulse until moistened crumbs form. Add more water if mixture is too dry.

Pour mixture into a medium bowl and push crumbs together to form a dough. Wrap dough in plastic wrap, flatten into a thick disk and chill for approximately 30 minutes.

Preheat oven to 350°F.

Roll chilled dough into an approximate 12 inch circle. Press and fit dough into a nine inch pie pan and using a sharp knife trim extra dough from the edges leaving a ½ inch overhang.

Crimp edges as desired.

Place a piece of parchment paper into the pie tin over the dough large enough to reach all the way up the sides.

Fill the pie shell with dried beans or pie weights.

Place the pie pan on a sheet pan and bake for approximately 25 minutes.

Carefully remove the beans and parchment paper and continue baking for 5-10 more minutes.

Allow the crust to cool.

Maintain oven temperature.

Sprinkle the Biscoff cookie crumbs all over the bottom of the crust. The crumbs will prevent the crust from becoming soggy and add a nice flavor.

In a large bowl, whisk together the eggs, sugar, cornstarch, cinnamon, ginger and al spice until well blended.

Add the canned pumpkin, heavy cream and up to 2 tablespoons bourbon. Whisk well.

Place the sheet pan with the crust onto the middle oven rack. Pull the rack out slightly and slowly pour the filling into the crust.

Bake the pie for approximately 45 minutes or until the filling is almost firm. It may still jiggle slightly in the middle. It will firm up as it cools.

Cool the pie completely and then refrigerate until it is very cold.

In the bowl of an electric mixer using the whip attachment, beat the cream, confectioners’ sugar, vanilla and bourbon until stiff peaks form.

Sprinkle the remaining ½ cup Biscoff crumbs over the center of the pie.

Using a large tablespoon place dollops of whipped cream around the edges of the pie.

Chill until ready to serve.