Pumpkin Pie with Cinnamon Drizzle and Graham Cracker Crust

Ingredients:

Cinnamon sprinkles

• 1/2 cup premium flour
• 1/2 cup oatmeal
• 1/2 cup muscovado sugar
• 1 teaspoon ground cinnamon
• 7 tablespoons cold unsalted butter, cut into small cubes

Cake

• 2 tbsp. crumbled graham crackers
• 110 g melted butter
• 1/8 tsp ground cinnamon
• 1 large egg, lightly beaten
• Additional equipment: baking pan with a diameter of 25 cm.

Filling

• 3 large eggs
• 3 egg yolks
• 3/4 cup muscovado sugar
• 1/4 cup sugar
• 2 tablespoons molasses
• 1.5 tbsp. pumpkin puree
• 1 1/4 teaspoons ground cinnamon, plus more for garnish
• 1 teaspoon ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp fine salt
• 1 cup heavy cream
• 1/2 cup milk
• 1/2 vanilla bean, seeds scraped out and reserved, or 2 tsp vanilla extract
• 3 tablespoons melted unsalted butter

Whipped cream with bourbon and maple syrup

• 1 and 1/4 cups heavy cream, very cold
• Seeds of 1/2 vanilla pod
• 2 tbsp. maple syrup
• 1-2 tbsp bourbon (American corn whiskey)

Preparation:

1. Cinnamon sprinkles: Preheat oven to 170°C.
   
   Place the flour, oats, muscovado sugar, and cinnamon in a food processor and pulse lightly. Add the butter and blend well. Spread the mixture on a parchment-lined 10 x 10 cm baking sheet.
   
   Bake the cinnamon crust until golden brown, about 15 minutes. Remove from the oven and let cool. Transfer to a cutting board and break into small pieces.
2. CakeIn a bowl, combine the graham crackers, butter, and cinnamon. Spread the mixture over the bottom and sides of the pan. Brush the top with egg wash. Bake at the same temperature until golden brown, about 12 minutes. Remove from the oven and cool on a wire rack. Transfer the cake to a suitable sized glass baking dish.
3. FillingReduce the heat to 150°C (300°F). In a medium bowl, whisk together the eggs and egg yolks, sugar, and molasses. Stir in the pumpkin puree, cinnamon, ground ginger, nutmeg, cloves, and salt. Add the cream, milk, and vanilla and whisk until combined. Strain the mixture into a separate bowl and, using a hand mixer, beat in the butter.
4. Pumpkin piePour the mixture into the crust and sprinkle lightly with cinnamon. Bake until the filling is set around the edges but the pie is still soft in the center, 45 minutes to 1 hour. Transfer to a wire rack and let cool, about 2 hours.
5. Innings: Slice the pie, top with cinnamon sprinkles, and garnish with bourbon-maple whipped cream.
   
   Recipe Pumpkin pie, with an apple layer and a sprinkle of pecans.
   
   Whipped cream with bourbon and maple syrup: In a large chilled bowl, beat the cream, vanilla seeds, maple syrup, and bourbon with a mixer until soft peaks form.