Blend all ingredients in a food processor, roll into a ball and chill for at least half an hour. Roll out into a circle, place in pie tin and form, chill while you prepare the filling.
Filling
ingredients
14oz pumpkin puree
14oz sweetened condensed milk
0.5oz Drambuie
1 tsp ground ginger
half stick ceylon cinnamon, ground
1⁄4 tsp freshly ground nutmeg
2 cloves, ground
2g salt
2 tbsp melted unsalted butter
3 eggs
directions
Whisk all ingredients together until well-combined. Pour into pie crust. Bake at 375 for 25 minutes, reduce heat to 350 and bake for an additional 35 minutes or until 200F internally.