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1
Preheat the oven to 350 degrees F.
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2
Add all the ingredients for the crust to a food processor and pulse until combined; it should feel like wet sand, and just come together.
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3
Spread the mixture evenly into a 9-inch pie pan, using your finger tips or the flat bottom of a glass.
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4
Firmly press the mixture over the bottom and sides of the pan.
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5
Put the pan on the middle rack of the oven and bake until the crust is light brown and firm to the touch, about 10 to 15 minutes.
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6
Remove from the oven and let cool.
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7
For the filling:
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8
Preheat the oven to 275 degrees F.
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9
Whisk together the eggs, yolks and sugars in a large bowl.
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10
Add the butter, pumpkin, cream, spices, salt and vanilla seeds and whisk to combine.
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11
Strain the mixture into a bowl.
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12
Pour the strained mixture into the baked pie crust and bake until almost set, about 1 1/2 hours.
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13
Remove and let come to room temperature.
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14
Refrigerate until chilled, if preferred.
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15
Cook's Note: The filling makes more than what is needed to fill the pie shell.
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16
You are able to freeze the excess.
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17
We made a double batch and it filled 3 pie shells very comfortably.
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18
For the whipped cream:
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19
Combine the cream, vanilla seeds, syrup and bourbon in a large chilled bowl and whip until soft peaks form.
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20
Garnish each piece of pie with a dollop of the whipped cream before serving.
