American pumpkin pie

Ingredients:

Graham cracker crust

• 1.5 cups finely chopped graham crackers
• 6 tbsp (90 g) butter, melted and slightly warm
• 1/4 cup granulated sugar
• 1/4 tsp ground cinnamon

Pumpkin filling

• 2 whole eggs
• 2 egg yolks
• 1/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 3 tablespoons melted unsalted butter
• 1.5 tbsp. pumpkin puree
• 1.5 cups heavy cream
• 1 and 1/4 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp fine salt
• 1/2 vanilla bean, split lengthwise, scrape out seeds, reserve the pod

Bourbon-Maple Whipped Cream

• 1 and 1/4 cups very cold heavy cream
• 2 tbsp. maple syrup
• 1 - 2 tbsp bourbon (to your taste)

Preparation:

1. Preheat oven to 180°C.
2. Add all crust ingredients to a food processor and process until smooth; the mixture should resemble wet sand and come together easily.
3. Spread the mixture evenly into a 9-inch round baking pan, using your fingertips or the flat bottom of a glass to press the mixture into the bottom and sides of the pan.
4. Place the pan on a baking sheet in the center of the oven and bake until the crust is light brown and firm to the touch, about 10 to 15 minutes. Remove from the oven and cool.
5. Preheat oven to 135°C.
6. Prepare the fillingWhisk the eggs, yolks, and sugar in a large bowl. Add the butter, pumpkin, cream, spices, salt, and vanilla seeds and mix until smooth. Strain the mixture into a bowl.
7. Pour the strained mixture into the baked pie crust and bake until the filling is almost set, about 1.5 hours. Remove the pie and cool to room temperature.
   
   

   Chef's advice

   
   You'll end up with more filling than you need for the pie. You can freeze any extra. You can double the ingredients to make three pies—very convenient.
8. Make whipped creamIn a large chilled bowl, combine the cream, vanilla seeds, syrup and bourbon and beat until soft peaks form.
   
   Before serving, top each slice of pie with a dollop of whipped cream.