Easy Pumpkin Pie with Press-In Oat Crust | Saveur

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)