Combine flour and salt in a bowl, cut in cold butter until pea-sized crumbs form, then add ice water until dough holds together.

Roll dough on a floured surface to 12 inches, transfer to a 9-inch pie plate, crimp edges, and chill for 30 minutes.

Preheat oven to 375°F (190°C), line crust with parchment and pie weights, and blind bake for 15 minutes.

In a large bowl, whisk pumpkin puree, eggs, brown sugar, heavy cream, cinnamon, ginger, cardamom, cloves, black pepper, and vanilla until homogenous.

Reduce oven to 350°F (175°C), pour filling into the crust, and bake for 45 minutes until the center is set.

Cool the pie completely to room temperature.

Whisk egg whites and granulated sugar in a heat-proof bowl over simmering water until the mixture reaches 160°F (71°C).

Remove from heat, add cream of tartar, and beat on high speed until stiff, glossy peaks form.

Spread meringue over the cooled filling and use a kitchen torch to toast the surface until golden brown.