Combine the graham cracker crumbs, melted butter and cinnamon in a bowl and mix until combined. Press evenly into the bottom and up the sides of a 10inch pie plate. Brush with the beaten egg. Bake until golden and firm, about 12 minutes. Let cool on a rack.
3.
Reduce the oven temp to 300, make the filling: Whisk the eggs, egg yolks, dark sugar, granulated sugar and molasses in a medium bowl. Whisk in the pumpkin puree, cinnamon, ginger, nutmeg, cloves and salt. Whisk in heavy cream, milk and vanilla. Strain the mixture through a coarse strainer into a bowl. Whisk in melted butter.
4.
Place the pie plate on a baking sheet, pour the pumpkin filling into the crust and sprinkle additional cinnamon over the top. Bake until the filling is set around the edges but the center still jiggles slightly when shaken, about 1 hour and 15min. Transfer to a rack and let cool to room temp, about 2 hours.
5.
Make the whipped cream: Combine the heavy cream, vanilla, maple syrup and bourbon to taste in a large chilled bowl and whip until soft peaks form. Top the pier with the whipped cream.
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