Pumpkin Pie with Spiced Crust

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3/4 cup granulated sugar

1/2 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

1/2 teaspoon salt

For the whipped cream:

1 cup cold heavy cream

1/4 cup packed light brown sugar

1/2 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1 cup heavy cream

For the crust:

1 1/4 cups all-purpose flour, plus more for dusting

1 tablespoon granulated sugar

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cardamom

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon ground allspice

1 stick cold unsalted butter, cut into small pieces

1 tablespoon apple cider vinegar

For the filling:

1 15-ounce can pure pumpkin puree

2 large eggs