How to Make It
Prepare the Crust: Preheat oven to 425°F with rack in bottom third of oven. Stir together crumbs, butter, sugar, and salt in a medium bowl until combined. Place in 9-inch deep-dish pie plate, and firmly press evenly into bottom and up sides. Refrigerate 15 minutes.
Meanwhile, prepare the Whiskey Filling: Whisk together pumpkin, eggs, half-and-half, granulated sugar, brown sugar, whiskey, cinnamon, nutmeg, and salt in a large bowl until combined.
Pour filling into prepared Crust. Cover edges with aluminum foil, and bake in bottom third of preheated oven 15 minutes. Reduce temperature to 350°F, and continue baking until filling is set, 25 to 30 more minutes. Let cool on a wire rack 2 hours.
Meanwhile, prepare the Whiskey Cream: Beat cream, powdered sugar, and whiskey in a large bowl with an electric mixer on low speed until ingredients are blended. Increase speed to high, and beat until soft peaks form, about 2 minutes total. Spoon Whiskey Cream over center of cooled pie, and garnish with cinnamon.