Bourbon Pumpkin Pie with Pecan Crumble

For the pie:

• 1 batch pie crust flaky
• 1 3/4 cups pumpkin puree
• 3 egg large
• 1 cup heavy cream
• 3/4 cup dark brown sugar packed
• 2 tablespoons bourbon good quality, Bulleit brand used
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon sea salt fine grain
• 1/4 teaspoon nutmeg grated
• Pinch ground clove

For the crumble:

• 1/2 cup flour
• 1/2 cup dark brown sugar packed
• 1/3 cup pecans chopped
• 3 tablespoons unsalted butter softened (I used Kerrygold here and in the crust)
• Pinch sea salt fine grain