Preheat the oven to 350°F.

Combine all the pie crust ingredients in a large bowl and stir to combine. The crust will be crumbly, but hold its shape when pressed. Pour the graham cracker crust into a 9 inch pie dish and spread out evenly to coat the bottoms and sides, packing the crust in. Use a measuring cup or small bowl to pack the crust in and smooth it out along all edges of the pie tin. Set aside.

In a large mixing bowl combine ¾ cup of the granulated sugar, spices and salt. Add the eggs and egg yolk and pumpkin puree and whisk until combined. Slowly drizzle in the evaporated milk, whisking until homogenous.

Pour the filling into the prepared pie dish and bake at 350°F for about 1 hour, or until the pie is set. Allow to cool completely. Refrigerate if you are not serving right away.

When ready to serve, sprinkle the remaining quarter cup of the granulated sugar over the pie. Use a blowtorch to torch the sugar until bubbling, but not burnt. As the sugar liquefies and hardens it will form a sugar crust over the top of the pie. If the sugar layer seems too thin, repeat the process with more sugar.

Serve right away with vanilla ice cream of whipped cream!