Throwdown Pumpkin Pie

Directions

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