Preheat oven to 350 degrees F. Lightly grease a 9-inch pie plate with cooking spray, set aside.

To make the crust, in a medium bowl, stir together the graham cracker crumbs, sugar, cornstarch, salt, butter and egg white until evenly combined. Pour into the prepared pie plate and press down onto the bottom and up the sides of the plate. Bake until lightly golden brown around the edges, about 10 to 12 minutes. Remove from the oven and allow to cool completely before filling.

To make the custard, combine the milk, 1/3 cup sugar, ginger, cardamom, cloves, salt and cinnamon sticks and set over medium heat. Bring to a boil and remove from the heat. Add in the teabags, cover and let steep for about 20 minutes, stirring occasionally.

Drain the mixture into a large bowl, through a fine mesh strainer. Discard all of the spices and teabags, and pour the milk bag into the saucepan. Return over medium heat and bring to a simmer. In a medium bowl, whisk together the remaining 1/3 cup sugar, 1/4 cup cornstarch, and eggs. Very slowly whisk in the warmed milk into the egg mixture, until all the milk has been added. Return the mixture to the saucepan and cook over medium heat until thick and bubbly, about 8 to 10 minutes. Remove from heat; add butter, vanilla, cinnamon and nutmeg, stirring until butter melts.

Place the pan in a large ice-filled bowl, stirring often, for about 10 minutes, until the mixture comes to room temperature. Pour the custard into the cooled pie crust and cover with plastic wrap, making sure it touches the surface directly. Chill until set, for about 4 hours, or overnight.

To make the whipped topping, beat the cream, sugar, and vanilla on high until soft peaks form. Slice the pie and serve with a dollop of cream and a dusting of ground cinnamon. Leftovers can be stored in the fridge for up to 3 days. Enjoy!