• Preheat the oven temperature to 350°F/180°C.
• Add the graham crackers to a food processor and blend them into fine crumbs. Add in the sugar, cinnamon and the softened butter and blend them together into a thick mixture. Alternatively, if you don't have a food processor, manually crush the crackers and use melted butter instead. 180 g graham crackers, 25 g granulated sugar, 1/4 teaspoon ground cinnamon, 90 g unsalted butter

  By hand: add the graham crackers to a large Ziplock bag. Seal it and then bash until the crackers have broken down into a fine crumb. Add the graham cracker crumbs to a medium bowl along with the sugar and cinnamon, and then pour in the melted butter. Stir into a mixture that looks like wet sand.
• Press the mixture into a 9 1/2 -inch pie pan. Use your fingers first to press it in and around the edges, then use a glass or the bottom of a measuring cup to smooth it out.
• Par-bake the crust for 10 minutes in the preheated oven while you make the filling.

Filling

• In a large bowl add the brown sugar, flour, salt and spices. Whisk together to remove any brown sugar lumps. 150 g soft brown sugar, 1 Tablespoon all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon salt, ¼ teaspoon ground cloves, ¼ teaspoon nutmeg
• Add in the pumpkin puree, orange zest, eggs, and vanilla and whisk together by hand or with a hand mixer until just combined. Add in the heavy cream and mix together until smooth. 425 g pure pumpkin puree, 180 g heavy cream, 1 Tablespoon orange zest, 2 large eggs, 1 teaspoon vanilla paste or extract
• When the pie crust has baked for 10 minutes, remove it from the oven. Carefully pour the pumpkin mixture into the graham cracker pie crust.
• Place the pie back in the oven and bake for around 40-50 minutes until the filling is set, but there is still a wobble, like jelly.
• The crust might brown too fast, so you can create a pie shield using aluminum foil. Use a 12-inch square of foil, and cut out a 7-inch circle from the middle. That way, when gently placed on the pie, only the crust is shielded.
• When the pie has finished baking, turn off the oven and crack open the door to release the heat. Let the pie cool in the oven for at least an hour.
• Remove the pie from the oven and let it cool further on a wire rack until it's at room temperature. Refrigerate the pie until you're ready to serve it.