Instructions

MAKE THE SPECULAAS SPICED PASTRY:
In large bowl whisk together flour, sugar, cinnamon, ginger, nutmeg, cardamom, cloves, and salt until well combined. Add cold cubed butter to flour mixture. Using pastry cutter, two knives, or fingertips cut butter into flour until mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. In small bowl beat egg with 2 tablespoons ice water. Add to flour-butter mixture and mix with fork until dough just begins to come together. If dough is too dry add remaining ice water 1 tablespoon at a time. Turn dough out onto clean surface and divide into two portions making one slightly larger for bottom crust. Shape each portion into flat disk about 1 inch thick. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.

POACH THE QUINCES:
Peel, core, and slice quinces into 1/4-inch thick slices. Work quickly as quinces oxidize rapidly. In medium saucepan combine water, sugar, cinnamon stick, cloves, lemon peel, and lemon juice. Bring to boil over high heat stirring to dissolve sugar. Add quince slices, reduce heat to medium-low, and simmer gently for 45-60 minutes turning occasionally until quinces are tender and have turned rosy-pink color. Using slotted spoon transfer poached quinces to plate and cool completely. Reserve 2 tablespoons of poaching liquid.

MAKE THE ALMOND PASTE:
If using whole almonds place in food processor and pulse until finely ground. Be careful not to over-process or they will become almond butter. Add powdered sugar, egg white, almond extract, vanilla extract, and salt to food processor. Process until mixture comes together into smooth paste. If mixture is too dry add 1 teaspoon of reserved quince poaching liquid. Set aside until ready to assemble.

PREPARE THE PUMPKIN FILLING:
In large bowl whisk together pumpkin puree, heavy cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until completely smooth. Set aside until ready to assemble.

ASSEMBLE AND BAKE:
Preheat oven to 375°F (190°C). Remove larger pastry disk from refrigerator. On well-floured surface roll it out to 12-inch circle about 1/8-inch thick. Transfer to 9-inch deep-dish pie pan gently pressing into bottom and up sides. Leave 1-inch overhang. Refrigerate while preparing layers. Spread or crumble almond paste evenly across bottom of chilled pie shell. Arrange cooled poached quince slices in overlapping concentric circles over almond paste starting from outside edge and working toward center. Carefully pour pumpkin filling over quinces filling to just below rim of pastry shell about 1/4 inch from top. Roll out second pastry disk to 10-inch circle about 1/8-inch thick. Cut decorative vents such as leaf shapes or create lattice pattern. Place over filled pie. Trim excess pastry from both crusts leaving about 1/2-inch overhang. Fold overhang under itself and crimp edges decoratively. Brush entire surface of pie generously with egg wash. Place pie on rimmed baking sheet and bake for 50-55 minutes until pastry is deep golden brown and filling is set around edges with only slight jiggle in center. If edges brown too quickly cover with aluminum foil or pie shield. Remove from oven and cool completely on wire rack for at least 3 hours before slicing. This allows custard filling to set properly.