Make the crust: Place the graham crackers in a food processor and pulse until they resemble fine crumbs. Mix with the melted butter and press into a 9-inch pie plate. Place in the freezer while you make the filling.

Filling: Pour ¾ cup whipping cream, sugar and egg yolks into a pot and whisk over medium heat until it reaches pudding consistency, about 10 minutes. If lumps form, strain the mixture. Pour into a large bowl and add the pumpkin, rum, vanilla extract, cinnamon, ginger, nutmeg, salt and allspice. Refrigerate until cold, stirring occasionally. Beat the remaining 1 ¼ cups whipping cream to stiff peaks. Reserve ½ cup for topping and add the remaining cream to the filling, gently folding to combine. Pour into the pie plate and smooth the surface. Place in the freezer until firm, about 1-2 hours.

To serve, slice and dollop some whipped cream onto each slice. Enjoy!

(Note: the filling also tastes delicious when refrigerated and at a pudding consistency. Simply dollop some into glasses and top with a sprinkle of the graham cracker topping!)