Preheat your oven to 375°Lightly grease a 7x5-inch baking dish.
In a small bowl, whisk together graham cracker crumbs, flour, and sugar. Stir in melted butter until well-mixed.
Press crumbs firmly into your baking dish with your fingers or the bottom of a small drinking glass. Bake for 10 to 12 minutes, until crust is slightly darkened and looks set.
Turn the oven down to 350°. Place crust in the refrigerator while you mix your pumpkin pie ingredients.
In a medium bowl, whisk together all pie ingredients until smooth. Pour mixture into the slightly cooled crust and bake for 35 to 45 minutes until a knife inserted into the center of the pie comes out clean.
Cool on the counter for 20 minutes before refrigerating for at least 2 hours.
Whiskey Whipped Cream
Place a medium bowl and whisk in the freezer for 15 minutes.
Once the bowl is chilled, remove from the freezer and combine heavy cream, sugar, and whiskey.
Whisk vigorously until soft peaks form, 4 to 7 minutes (much less if using a hand-held electric mixer). Spoon over the chilled pie.