Pie Crust: Add flour, brown sugar, baking powder, cinnamon, nutmeg, ground cloves, and salt to a food processor. Pulse for about 15 seconds. Add vanilla extract and butter, one tablespoon at a time. Then add ice cold water, one tablespoon at a time. Dough should form a ball.

Remove dough from food processor onto a well floured work surface. Use a rolling pin and roll dough into a circle. Gently press pie dough into pie dish and pinch the edges. Add to freezer.

Preheat oven to 350 degrees F.

Pumpkin Pie Filling: In a skillet over medium low heat, add butter and fresh sage leaves. Stir occasionally until butter becomes foamy and brown. Remove from heat and allow the butter to cool for ten minutes. Add vanilla extract, brown sugar, mascarpone, 15 oz can of pumpkin puree, egg yolks, cinnamon, sage, and salt to a large mixing bowl and stir in browned butter.

Remove pie crust from freezer and pour pumpkin filling into the crust. Bake for 1 hour to 1 hour 10 minutes. Edges should be firm and the middle of the pie should be jiggly. Allow pie to cool and refrigerate overnight or freeze for 2 hours.

To make the spiced meringue, add 5 egg whites to a stand mixer and whip until eggs become bubbly and frothy. Add about ¼ cup to ½ cup of white sugar, one tablespoon at a time. As peaks become to form, add ½ tsp cream of tartar and continue to whip until stiff peaks form. Stir in 1 tsp cinnamon, ½ tsp allspice, and a pinch of salt. Pour meringue onto the top of the pie and use a torch to singe the meringue and give it a crisp outer shell. (optional)

Eat!