1 recipe pastry for a 9 inch double crust pie
1 1/2 cups white sugar
1/4 teaspoon ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
1/4 teaspoon salt
1 1/2 cups packed brown sugar
2 tablespoons vegetable oil
2 teaspoons cider vinegar
3 eggs
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease bottom of a 9 inch double crust pie pan. Cut 1/4 inch from top of pastry to fit in pastry. Using hands, spread pumpkin and brown sugar over pastry; press left to right on edge of pastry. Fill and seal pastry seam with buttercream layer. Bring to full rolling position in pan; flatten with fingertips. Strain pumpkin mixture through meat mixture.
Spread brown sugar over pastry. Preheat oven to 425 degrees F (220 degrees C).
Beat egg white in large bowl with electric mixer. Place pumpkin filling over cream in large glass baking dish; brush with remaining sugar. Bake for 25 minutes in oven. Pour pumpkin mixture over cream. Bake for 10 minutes more. Serve at room temperature or chill for at least an hour.