In a food processor fitted with an S-blade, pulse together the flour, sugar and salt. Add the cold butter and process on the lowest speed until pea-sized pieces remain. Do not overprocess.

Drizzle the cold vanilla and vinegar over the mixture. With the processor on low, add 2 1/2 tablespoons of cold water. Process briefly until the dough looks shaggy and holds together when pinched. Add additional water, 1 teaspoon at a time, only as needed. Do not process into a smooth ball.

Transfer to plastic wrap, shape into a disc about 1 inch (2.5 cm) thick, wrap and refrigerate for at least 45 minutes or up to 2 days.

Lightly flour a sheet of parchment paper and place the unwrapped dough on it. Dust lightly with flour, cover with plastic wrap or another sheet of parchment and roll into a circle about 1/2 inch (1.25 cm) wider than the rim of a standard 9-inch (23-cm) pie plate.

Remove the upper covering, invert an ungreased 9-inch (23-cm) metal pie plate over the dough and flip both together. Remove the parchment and gently fit the dough into the bottom and sides without stretching. Fold the overhang under and flute the edges or press with a fork. Do not prick the bottom.

Loosely cover the shaped crust and freeze for 15–20 minutes.

Meanwhile, combine the pumpkin puree, both sugars, pumpkin pie spice, vanilla and salt in a medium saucepan. Heat over medium until steaming, then cook for about 5 minutes, stirring frequently and scraping the bottom, until slightly thickened. Remove from the heat and cool to lukewarm, stirring occasionally. Do not add the evaporated milk or eggs yet.

Preheat the oven to 400 °F (205 °C) with a baking sheet on the lower-third rack.

Line the frozen crust with parchment paper and fill with pie weights or dried beans. Place on the hot baking sheet and bake for 20–23 minutes, until the edges are lightly browned.

Carefully remove the parchment and weights and bake for another 5–7 minutes, until the bottom looks dry and is just beginning to brown. Remove the crust and reduce the oven temperature to 350 °F (175 °C), leaving the baking sheet inside.

Allow the crust to cool for at least 10–15 minutes before pouring in the filling. If any filling doesn't comfortably fit, bake the extra in a separate oven-safe ramekin.

Place the pie on the hot baking sheet and bake at 350 °F (175 °C) for 45–55 minutes. The outer filling should be set, while the center 3–4 inches (8–10 cm) jiggle gently like Jell-O, not slosh like liquid. Shield the crust edges with foil if needed.

Transfer to a wire rack and cool completely, about 2–3 hours, then refrigerate for at least 4 hours before serving.

Refrigerate the shaped, unbaked crust for at least 15 minutes. Do not blind bake.

Preheat the oven to 425 °F (220 °C), with a baking sheet on the lower-third rack.

In a large mixing bowl, whisk together the pumpkin puree, both sugars, pumpkin pie spice, vanilla and salt. Whisk in the evaporated milk, followed by the eggs, until evenly combined. No precooking is necessary.

Transfer the whipped cream to a piping bag fitted with a Wilton 1M or similar large open-star tip. Pipe 8 large rosettes around the edge of the chilled pie and lightly dust with pumpkin pie spice.