In a food processor grind the graham crackers to fine crumbs.

Add the brown sugar and spice and pulse a few times to mix well.

Add the melted butter and pulse until the cookie crumbs are moistened and can hold together when you pinch some together.

Press the cookie crumbs firmly up the sides and over the bottom of the pie plate.

Chill the pie shell in the freezer while preparing the filling.

In a large bowl, beat cream cheese and brown sugar until smooth. Add pumpkin and blend well. Set bowl aside.

In a small bowl, mix ¼ cup of milk with custard powder until dissolved.

In a small saucepan, bring remaining milk and spice just to a boil.

Whisk in dissolved custard powder and continue cooking until mixture is thickened and coats the back of spatula or spoon.

Cool custard down.

Add custard to pumpkin mixture gradually while beating with an electric mixer. Continue mixing until well blended and smooth.

Pour into pie shell and smooth the top.

Place pie in freezer for 2 hours to firm up before slicing.

In bowl, beat heavy cream and syrup to stiff peaks.

Pipe or spoon whipped cream over pie just before serving.