In a medium saucepan, combine the half and half, cream, cloves and nutmeg. Slice open the vanilla bean and gently scrape out its seeds. Add the seeds and the pod to the milk mixture.

Heat mixture until steam rises from it but it's not simmering or boiling. Remove from heat, cover, and allow to steep for 30 to 45 minutes.

Preheat oven to 350.

In a medium bowl, combine the cookie crumbs and melted butter. Stir with a fork to combine. Press into a 9-inch pie pan. Chill. Bake for 7-8 minutes. Remove from oven and let cool completely.

In a small bowl, whisk together the egg yolks and sugar. Set aside.

In a small round-bottomed bowl, combine the cornstarch, flour and salt.

When the cream and half-and-half mixture has steeped enough, remove the vanilla bean pod and the cloves. Stir about a half-cup of the dairy mixture into the dry ingredients. Whisk to combine, making sure the cornstarch has dissolved and there are no lumps.

Put the cream mixture back on the stove over medium-high heat. Whisk in the cornstarch mixture. Whisk in the egg-sugar mixture.

Continue to cook, whisking constantly to make sure the custard doesn't stick to the sides of the pan or cook into lumps. Cook and whisk until the custard thickens and comes to a boil. If you're using the rum, cognac or Bourbon, add it now. Continue to cook and whisk for about two minutes more.

Take the custard off the heat and pour into a bowl. Cover immediately with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent the formation of a film.

Allow the custard to cool to room temperature, then spoon it into the baked cookie crust. Chill thoroughly.

When ready to serve, combine the powdered sugar with the heavy cream and whip into stiff peaks. Spoon a dollop onto each pie slice as it is served, or heap onto the center of the pie and sprinkle with gingerbread cookie crumbs.