Crust

In a large bowl, stir together the flour, sugar, and salt. Cut the butter into the flour mixture using a pastry cutter or smush the butter into the flour with your fingers until the butter pieces are the size of small peas. Add the ice water and mix with a fork just until the dough comes together. Gather the dough into a small ball and flatten with your hand. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Roll the dough to about ¼ inch thickness, then add it to a 9-inch pan. Refrigerate or freeze for 30 minutes, until firm.

Meanwhile, preheat the oven to 400°F. Place a square of aluminum foil or parchment into the bottom of the pie shell, then add a generous layer of pie weights or dried beans (this keeps the dough from bubbling while baking). Partially bake the pie crust for 30 minutes, remove from the oven and, once cooled a bit, empty out the weights. Let the crust cool before filling.

Filling

In a large bowl, whisk sugar and spices together. Add melted butter and whisk until smooth. Add eggs one at a time, whisking until fully incorporated. Whisk in the vanilla extract, molasses, and cream. Mix in the breadcrumbs.

Pour the filling into your partially baked pie crust and bake at 350°F for 45 minutes, or until it doesn’t jiggle and is set in the middle. Serve with sweetened whipped cream.