"I made a variation of this pie for Thanksgiving. I used the recipe for both the filling and whipped cream. The filling is lovely. The spices are wonderful and the texture is light and very creamy, but does hold up when being sliced and served.

For the whipped cream I used 2 Tbsp of bourbon and it was very pronounced for me, but my guests said they preferred it that way. I made one adjustment to the crust recipe, using gingersnaps in place of the graham cracker. I thought 8 T. of butter was too much. The crust was very tasty and crisp, but I think 6 T. would have been fine.

I did not make the topping and did not miss it, as the crust gives such a nice crunch.