1. To make the pie dough, mix the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment or a food processor. (The dough can also be made by hand, in a bowl with a pastry blender, or using your hands.) Add the chilled butter and mix the dough until the butter is broken up into small pieces, about the size of peas.
2. Add 3 tablespoons of ice water and mix until the dough begins to come together. If necessary, add 1 more tablespoons of water, if the dough needs it to come together. Turn the dough out on a work surface and give it a few turns with your hands. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
3. Roll the dough on a lightly floured surface, or between two pieces of parchment paper, until it’s about 13-inches (33cm) in diameter. Brush off any excess flour and transfer it to a 9-inch (23cm) pie plate or pan. Fold the overhanging edges under, and crimp the dough around the rim of the pie plate.
4. To bake the pie dough, preheat the oven to 375ºF (190ºC). Prick the pie dough a few times with a fork. Line the pie dough with aluminum foil and fill halfway with beans, rice, or pie weights. Bake the pie dough until the dough is golden brown, about 15 to 20 minutes. Lift out the foil with the weights, and bake for another 5 to 8 minutes, or until the dough is well-browned. Turn the oven down to 350ºF (180ºC).
5. While the crust is baking, make the pumpkin filling by mixing together the pumpkin puree, cream, milk, eggs, brown sugar, ginger, cinnamon, cloves, pepper and nutmeg, salt, vanilla, and Cognac or brandy in a blender or with an immersion mixer.
6. In a medium saucepan, gently heat the filling, stirring constantly, just until it’s warm to the touch. Do not overheat as you don’t want to scramble the filling. (Eggs begin to cook at approximately 140ºF, 60ºC.)
7. Pour the warm filling into the prebaked pie shell and bake until when you jiggle the pie, the center looks just about set, about 45 to 50 minutes. The pie should puff up a little but still be slightly jiggly in the middle. To be safe, start checking it about 10 minutes before the suggested times. Let pie cool completely on wire rack. Once cool, the pie can be chilled (for up to two days), or left at room temperature for serving.
8. For the marshmallow topping, sprinkle the gelatin over the 1/4 cup cold water in a small bowl. In a small saucepan fitted with a candy thermometer, heat the remaining 1/3 cup water with the corn syrup and sugar. When the sugar syrup has reached around 210ºF (99ºC) degrees, begin whipping the egg whites until frothy. As the syrup inches up to 245ºF (118ºC), increase the mixer speed to high and slowly dribble the syrup into the whites as they are whipping, being careful to avoid pouring on the whip. (You don’t want the syrup flinging away and sticking to the sides of the bowl.)
9. Scrape the softened gelatin into the warm pan that was being used to make the syrup, and stir until dissolved. Slowly drizzle the gelatin into the whites as they are whipping, being careful to avoid pouring it on the whip. Add the vanilla and continue to beat for 5-10 minutes, until room temperature.
10. Preheat the oven to 450Fº (230ºC) and put the rack on the upper third of the oven.
11. With a spatula, swirl the marshmallow over the entire top of the pie, making billowy peaks and crannies. Bake the pie for 4 to 5 minutes or until the top is deep golden brown. (As mentioned, you can get it a little darker than the one I made for this post.) Be sure to watch it carefully as each oven is different. Let cool before slicing.