For the pie crust: Place flour, cocoa powder, Clabber Girl Baking Powder and salt in the bowl of a food processor and process for a few seconds to combine.
Add the butter pieces to the flour mixture and process until the mixture resembles coarse meal, about 10 seconds
Add the ice water in a slow steady steam, pouring it through the feed tube with the machine running, just until the dough holds together.
Gather up the dough and form into a disc, wrap in plastic wrap and refrigerate until chilled but not hard, 1-2 hours.
On a lightly floured work surface, roll out the dough into a 1/8 inch thick round (rolling pin). Transfer to a 9-inch pie dish, trimming (paring knife) the excess dough around the rim ½ inch from rim, tuck in edges to make crust. Set in fridge until needed.
For the filling: Preheat the oven to 350° F. In a medium bowl, sift together the flour, baking soda, salt, cinnamon, allspice, ginger, and nutmeg. In a large mixing bowl, beat together the sugar, butter, and eggs. Mix in the pumpkin evaporated milk, and vanilla. Add the sifted ingredients and beat until smooth. This mixture is going to be a tad soupy, but don’t worry! It will thicken up as it bakes. Pour the mixture into the prepared 10-inch tart pan.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow cool completely before covering and allowing to chill completely before serving. Serve with whipped cream.
Recipe by Nathaniel Crawford - TermiNatetor Kitchen.