Add the flour, sugar and salt into a food processer and pulse to combine. Add cold butter and pulse until coarse crumbs form. The mixture should still be dry and powdery.

Slowly add ice water and pulse just until a moist small ball forms. Press a piece of dough between your fingers tips and if the dough sticks together, you have added enough water.

Transfer dough to a clean work surface, and form into a ball. Flatten the ball into a disk. Wrap the disk with plastic wrap and refrigerate for 1 hour.

Dust a clean surface with flour and roll out the dough disk into a 12-inch circle, turning the dough about a quarter turn after every few rolls to insure it’s even and as round as possible.

Flour dust the dough. Gently roll dough around the pin and then unroll over a pie pan, gently pressing the dough into the bottom, making sure it covers the pan evenly.

Using your fingers (or a fork) crimp the dough around the edges of the pan, forming a loose crown shape.

Combine all spices together in a bowl.

Store in an airtight container until ready for use.

Add ½ cup of cream along with the crushed cardamom pods to a pot, Bring to a boil. Immediately lower the stove top to medium-low, and simmer until the mixture is reduced by at least half, whisking frequently (about 8-10 minutes).

When the cream mixture is reduced and fragrant, strain into a bowl and cool completely. Refrigerate for about 1 hour.

In another bowl, add the other ½ cup of cream and sugar, whisking to combine.

Combine the two cream mixtures together with a hand mixer, whisking until stiff peaks form.

Preheat your oven to 350ºF (177ºC).

Add the pumpkin puree, eggs and brown sugar to a bowl. Whisk until combined.

Add the cornstarch, salt, chai spice mix and cream; whisking to combine.

Pour the pumpkin pie filling into the pie crust, only filling about ¾ of the way up.

Bake for 50-60 minutes, until the centre is almost set. A small part of the centre will be wobbly – that’s ok, it will finish setting when it cools.

Remove from oven and transfer to a wire rack, allowing the pie to completely cool for at least 2-3 hours before serving.

Top the pie with cardamom whipped cream to taste.