How to Make It
Preheat oven to 350°. Fit 1 piecrust in a lightly greased (with cooking spray) 9-inch pie pan; fold edge of crust under rim of pan.
Whisk together pumpkin, half-and-half, coffee, brown sugar, coffee, eggs, flour, salt, and 1 1/2 teaspoons of the pumpkin pie spice in a large bowl until smooth and well incorporated. Pour mixture into prepared piecrust. Shield edge of crust with aluminum foil. Bake in preheated oven 45 minutes.
Meanwhile, place remaining piecrust on a very lightly floured work surface. Using a pastry wheel or knife, cut 10 (1/2-inch-wide) strips and 10 (1/4-inch-wide) strips. Lightly twist 2 of the 1/2-inch strips together; repeat with remaining 1/2-inch strips. Lightly twist 2 of the 1/4-inch strips together; repeat with remaining 1/4-inch strips. (You may need more 1/4-inch strips to wrap around pie.)
Remove pie from oven. Reduce oven temperature to 325°. Remove and discard foil. Gently arrange twisted strips horizontally and vertically on pie. Lightly brush edge of crust with egg white, and place about 3 of the 1/4-inch twisted strips around edge of pie. Brush all strips with egg white. Stir together granulated sugar and remaining 1/4 teaspoon pumpkin pie spice. Sprinkle evenly over strips.
Bake at 325° until golden brown and filling is set, about 30 minutes, covering pie with foil after 15 to 20 minutes to prevent excessive browning. Cool completely on a wire rack before serving, about 2 hours. Serve with Coffee Liqueur Whipped Cream.
To prepare the Coffee Liqueur Whipped Cream, beat cream and coffee liqueur with an electric mixer on medium-high speed until foamy. Gradually add powdered sugar, beating until medium peaks form. Chill until ready to use.