For the pie crust, dice the stick of butter and place it into the freezer.

Place flour, sugar and salt into the bowl of a food processor. In a measuring cup, combine water, apple cider vinegar and ice.

Put the cold butter into the food processor with the flour mixture and pulse 4 times for 3 seconds each time. Then, run the food processor and stream in the water/vinegar mixture.

Dump the dough out onto some plastic wrap. The dough should be a crumbly, damp mixture with big pieces butter throughout.

Shape the dough into a fat disk and wrap the dough tightly in plastic wrap and place it into the fridge to chill for at least 1 hour or until firm.

Preheat oven to 400°F.

Place chilled pie dough into a 9-inch pie pan. Prick the bottom of the pie crust with a fork and place into the oven to pre-bake for 10 minutes. Remove the crust and lower oven to 350°F.

In a medium bowl, mix together pumpkin purée, sweetened condensed milk, sugar, salt, pumpkin pie spice, ground ginger and egg for the pumpkin layer. Set aside.

In another medium mixing bowl, mix together butter, corn syrup, maple syrup, sugar, eggs and salt for the pecan layer. Add in the halved pecans.

Pour the pumpkin pie mixture into the pre-baked pie shell then sprinkle the top with the chopped pecans. (This creates a barrier so the pumpkin pie and pecan pie fillings stay separated.) Then, carefully ladle the pecan pie filling over top of the pumpkin layer, being very careful not to mix the layers.

Place the pie on a sheet tray and bake for 1 hour.

For the whipped cream, whip cream in a stand mixer until it forms soft peaks. Add in powdered sugar, maple syrup and salt; whip a little more until well-incorporated.

Serve topped with Maple Whipped Cream.