INGREDIENTS:

Crust:

1 1/2 cups finely ground graham cracker crumbs

6 tablespoons butter, melted and slightly warm

1/4 cup granulated sugar

1/4 teaspoon ground cinnamon

Filling:

1 (15-ounce) can pumpkin purée (not pie mix)

1 (14-ounce) can sweetened condensed milk

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon fine salt

1/8 teaspoon ground cloves

Whip:

1 tablespoon high quality bourbon

1 cup heavy cream

3 tablespoons confectioners’ sugar

1 teaspoon vanilla extract

½ cup crushed walnuts

Crust

1.Preheat the grill to 350 degrees.

2.Finely break down graham crackers and mix together the other crust ingredients until it has the consistency of wet sand.

3.Spread the mixture evenly into a 9-inch pie pan. Firmly press the mixture over the bottom and sides of the pan.

4.Put the pan on the grill 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.

 

Filling:

1.Place all of the ingredients in a large bowl and whisk until smooth and combined. A smooth filling at this stage is crucial. Clumps will not only change the texture of your finished pie, but also the consistency of flavor throughout. Pour the thoroughly blended filling into the cooled pie crust.

2.Place the pie on the grates and cook until the top starts to brown and the filling is set but still jiggles slightly in the center, about 55 minutes. Remove from the grill and let cool completely before serving. Letting the pie cool lets the interior solidify. Top slices of the pie with bourbon vanilla whipped cream, if desired.

 

Whip:

1.Beat cream in a mixing bowl until fluffy, then add confectioners sugar until soft peaks form. Add bourbon and vanilla and continue to beat until stiff peaks form. Top with crushed walnuts

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