1. Turn on the oven at 350°F/180°C

For the crust:

1. Combine ground cookies with sugar in a medium bowl.
2. Add the melted butter and stir until it looks like wet sand.
3. Pat on a 9-inch pie plate (24cm) covering bottom and sides. Begin pressing at the sides and angle where the bottom meets the side and then press to cover the bottom. 
4. Refrigerate while making the filling.

For the pumpkin filling:

1. Mix the pumpkin puree with sugar in a large bowl. 
2. Add eggs one by one, mixing well each time. I use a whisk. If you want to use an electric mixer, do so at the lowest speed. 
3. Add sour cream and cream (liquid, straight from the container) and mix well. Do not beat the mixture but integrate it well. 
4. Add spices, vanilla, and salt, and mix until smooth and creamy.
5. Pour batter into the prepared pan.
6. Bake for about 40 minutes or until it's *almost* firm in the center. It should still jiggle a little. 
7. Let cool completely on a wire rack, cover it with plastic wrap, and refrigerate for several hours (or up to 2 days) before serving. 
8. Serve with a dollop of whipped cream dusted with cinnamon.

For the whipping cream:

1. Beat cold cream with sour cream/cream cheese and powdered sugar in a medium bowl. 
2. Consistency of the cream: I like it to be thick but soft, so I whip it to medium peaks. But you can go all the way and beat it to firm peaks, similar to chantilly cream. 
3. Be careful it doesn't curdle. It's what happens if it's overbeaten. You might want to beat with an electric mixer until you're almost there and then end it by hand with a whisk. It's hard to overbeat a preparation with a manual whisk.