Pie Shell
1 stick (8 tablespoons) unsalted butter, cut into 1/4-inch cubes
1-1/4 cups (6-1/4 ounces) all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2-4 tablespoons ice water
2 tablespoons chilled vodka

Pie Filling
1 15-ounce can pumpkin, Libby's preferable
8 ounces (1 block) Philadelphia cream cheese (not whipped), at room temperature
3 large eggs 
3/4 cup sugar
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon vanilla extract

Whipped Cream
1 cup heavy whipping cream, chilled
1 tablespoon sugar
1 tablespoon calvados
 

Put diced butter on a wax paper-lined tray in freezer for ten minutes. Put pie plate in refrigerator. Put flour, salt and sugar in bowl of food processor. Pulse a couple times. Add chilled butter and pulse until butter pieces are the size of peas. Pour in 1 tablespoon of water and all the vodka. Pulse a couple times. Pour out mixture into a medium size bowl and with a rubber spatula, fold and press the dough together. If it doesn't stick together after 15 folds, sprinkle on the last tablespoon of water. Fold until the dough sticks together. If it still doesn't come together, add one-teaspoon ice water at a time. Wrap dough in plastic film, flatten into a 4-inch round and refrigerate for at least one hour. 

Open the plastic film and place another one on top or generously dust your work surface with flour. Roll out the dough into a 13-inch circle, dusting your work surface as necessary. If using the two sheets of film, it's not as important to do. Remove one layer of plastic film and transfer the dough to your chilled pie plate (exposed side down), pressing the dough firmly against the plate and refrigerate for an hour. Remove second layer of plastic film. Trim edges so there's only 1/2-inch overhang. Fold the dough underneath and press gently to fuse. Pinch, crimp, fork the edge to make it decorative. Prick the bottom and sides with a fork, poking it every 1-1/2 inches or so. Put back in refrigerator for a minimum of 30 minutes.

Move rack to the lowest position and place an empty cookie sheet on top. Preheat oven to 400 degrees. 

Line dough with aluminum foil, gently pressing foil against dough. Fill with dried beans or pie weights and bake for 15 minutes. Carefully remove foil and beans. Return to oven and bake again for 8-10 minutes or until center of pie starts to brown. Cool crust completely before filling.

In a large bowl, using a hand mixer beat the cream cheese until smooth. Add sugar and continue beating. Add eggs one by one, waiting to add the next until each is fully incorporated. Add spices and vanilla extract. Beat until uniform.

Pour the cream cheese mixture into the pre-baked pie shell. Bake about 30-40 minutes or until the center 3-inch circumference is still jiggly. Remove from oven and let cool for at least one hour. As it cools, the center will set. Decorate the top, if desired. 

In a large chilled mixing bowl, whip heavy cream on low. As the cream's bubbles begin to get smaller, increase speed and add sugar. Once at soft peak stage, Add calvados and whip to incorporate. Cover and chill or serve immediately.

Cut pie into pieces and serve with whipped cream. Enjoy!