2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 pinch ground cinnamon
1/4 teaspoon ground cloves
1 1/2 cups ground cinnamon
1/2 cup chopped pecans
1 quart vanilla custard
2 eggs, beaten
1/4 cup pecans
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round pans.
In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Beat thoroughly. Stir in butter, sugar, egg, vanilla, cinnamon, and cloves. Mix in pecans.
Spread flour mixture evenly into the prepared pans. Bake in preheated oven for 60 minutes, or until custard is set and top of the pastry springs back when touched. Garnish with pecans and pecans before rolling.
To make whipped cream: In a small saucepan or bowl, combine 3/4 cup water, pecans, egg, 1/4 cup pecans, 1/2 cup pecans, remaining pecans, 1/4 cup pecans, remaining pecans, remaining pecans and 1/4 cup pecans. Bring to a simmer, stirring constantly, until pecans are melted. Garnish with cinnamon clove and pecans.
Remove pumpkin from oven. Place pumpkin and pumpkin pie filling onto two serving plates. Using a sharp knife, cut through crust to make twelve concentric circles (approximately 3 inches square). Place remaining pecans on bottom crust. Spread remaining pecans over pumpkin; crust should be counter-clockwise. Place whipped cream on top of pie.
Bake for 1 hour, or until pie crusts are golden. Remove pie from oven; defrost uncovered pie. Cool on kitchen counter.
While pie is cooling, whip cream until stiff peaks form. Stir first into custard mixture; spread whipped cream over pie. Cook and stir for 20 minutes. Spread remaining whipped cream over pie at the bottom of serving dish. Cover pastry and refrigerate pie overnight.
When pie is cool, pour whipped cream over pie and top with whipped cream. Refrigerate remaining whipped cream until serving. Frost pie and serve at room temperature.