1. Make the pie crust: In a food processor, pulse the flour and salt until combined. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Slowly add the ice water and pulse until the dough just begins to come together. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.

2. Preheat oven to 375°F. Grease a 9-inch springform pan.

3. Make the cake: In a medium bowl, whisk together the sugar, cinnamon, ginger, cloves, and nutmeg. In a separate bowl, beat the eggs. Add the pumpkin puree and milk, and whisk until well combined.

4. Add the dry ingredients to the wet ingredients and stir until just combined.

5. Roll out one disc of pie dough to fit the bottom and sides of the prepared springform pan. Press the dough into the pan, making sure it comes up the sides by about 1 inch.

6. Pour the cake batter into the pie crust. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

7. Allow the Piecaken to cool completely in the pan, then remove the springform ring.

8. Serve slices of the Piecaken with a dollop of whipped cream.