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