drunken Punkin best ever

Pate Brisee (Short Crust Pastry):

1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon salt

1 tablespoon (14 grams) granulated white sugar

1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces

1/8 to 1/4 cup (30 - 60 ml) ice water

Pecan and Gingersnap Layer: (optional)

1/4 cup (25 grams) pecans, toasted and ground

1/4 cup (25 grams) crushed gingersnap cookies

Pumpkin Filling:

3 large eggs

2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin

1/2 cup (120 ml) heavy whipping cream

1/2 cup (110 grams) light brown sugar (or 1/4 and then sugar subs)

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 tsp nutmeg

dash allspice

1/8 teaspoon ground cloves

2 teaspoons cornstarch mixted into egg milk mixture.

1/2 teaspoon salt

Raisins that have been steeped in red wine for months with a bit of the wine

2 tbs molasses
1 tsp vanilla
1/2 cup Sugar substitute

Maple Whipped Cream:

1 cup (240 ml) heavy whipping cream

1 1/2 tablespoons pure maple syrup

Bake 325 for 45 mins or more