Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream

INGREDIENTS

• 1 teaspoon ground ginger
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground cloves
• 1/2 cup whole milk
• 11/4 teaspoons ground cinnamon, plus more for the top
• Bourbon-Maple Whipped Cream
• 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
• 1/2 cup quick-cooking rolled oats
• 3 tablespoons unsalted butter, melted
• 3 large egg yolks
• 2 tablespoons Grade B maple syrup
• 1 cup heavy cream
• 7 tablespoons unsalted butter, cut into small cubes, cold
• 1/2 cup light muscovado sugar
• 3/4 cup dark muscovado sugar
• 1 to 2 tablespoons bourbon
• Filling
• 1 1/4 cups heavy cream, very cold
• 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract
• 1/4 cup granulated sugar
• Bourbon-Maple Whipped Cream (recipe follows), for serving
• 2 tablespoons molasses
• 1 large egg, lightly beaten
• Crust
• 8 tablespoons (1 stick) unsalted butter, melted
• 11/2 cups canned pumpkin puree
• 1/8 teaspoon ground cinnamon
• Cinnamon Crunch
• 3 large eggs
• 1 teaspoon ground cinnamon
• 2 cups graham cracker crumbs