cinnamon crunch

Ingredients:
cinnamon crunch:

1/2 cup flour
1/2 cup quick cooking rolled oats
1/2 cup light muscovado sugar
1 tsp ground cinnamon
7tbsp unsalted butter

Crust:
2 cup graham cracker crumbs
8 tbsp unsalted butter
1/8 tsp ground cinnamon
1 large egg

Filling:
3 large eggs
3 large egg yolks
3/4 cup dark muscovado sugar
1/4 cup granulated sugar
2 tbsp molasses
1 1/2 cups canned pumpkin puree
1 1/4 tsp ground cinnamon, plus more for the top.
1 tsp ground ginger
1/3 tsp ground cloves

bourbon-maple whipped cream

1 1/4 cup heavy cream
1/2 vanilla bean
2 tbsp grade b maple syrup
1-2 tbsp bourbon

Method:
cinnamon crunch:  preheat the oven to 180 degrees C. combine the flour, oats, sugar, cinnamon in a food processor and pulse a few times to combine. add the butter until combined. pat the mixture evenly into a 4 inch square on a parchment lined baking sheet. bake until golden brown and crisp, about 15 minutes. remove and let cool. transfer to a cutting board and cut into small pieces. keep the oven on.

crust: combine the graham cracker crumbs, butter and cinnamon in a bowl and mix until combined. press evenly onto the bottom and sides of a 10 inch pie plate, brush with the beaten egg, bake until light golden brown and firm, about 12 minutes. remove from the oven and let cool on a wire rack.

reduce the oven temp to 150C

filling: whisk the eggs, egg yolks and sugars with molasses together in a medium bowl. mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves and salt. whisk in the heavy cream, milk and vanilla. strain the mixture through a coarse strainer into a bowl, whisk in the butter. place the pie plate on a baking sheet and pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. bake until the filling is set around edges but centre is still jiggling slightly when shaken 45-60 mins, transfer to a wire rack and let it cool room temperature for about 2 hours.

put the pie into slices and top each with a large dollops of the whipped cream and top with the cinnamon crunch.