Easy Pumpkin Pie with Press-In Oat Crust

Name: Easy Pumpkin Pie with Press-In Oat Crust
Ingredients: 4 Tbsp. unsalted butter, melted and cooled, plus more for greasing; ¾ cup old-fashioned rolled oats; ⅓ cup white whole-wheat flour; ¼ cup dark brown sugar; 3 Tbsp. pumpkin seeds, toasted, cooled and coarsely chopped; 2 Tbsp. granulated sugar; ½ tsp. kosher salt; ¼ tsp. ground cardamom; ¼ tsp. ground cinnamon; ¼ tsp. freshly grated nutmeg; 1½ cups pumpkin purée; ½ cup brown sugar, packed; 1 tbsp. all-purpose flour; ½ tsp. cinnamon; ½ tsp. ginger; ¼ tsp. cloves; ¼ tsp. kosher salt; ⅛ tsp. freshly ground black pepper; ¼ cups maple syrup; ¼ cup unsulfured molasses (not blackstrap); 1 Tbsp. unsalted butter, melted; 2 Tbsp. bourbon (or substitute 1 Tbsp. apple cider); 1 tsp. pure vanilla extract; ½ tsp. grated orange zest; 1 cup heavy cream; 1 large egg, lightly beaten; Confectioners' sugar, for sprinkling (optional)

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You can make this simple pie at the last minute or in advance. With a seeded oat crust and a nuanced, spiced pumpkin filling, it’s a surefire Thanksgiving crowd-pleaser.

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