Preheat oven to 400°F (200°C).

Let Cinnamon Pie Dough stand at room temperature until softened, 10 to 15 minutes. On a lightly floured surface, roll dough into a 12-inch circle; press into bottom and up sides of a 9-inch pie plate. Fold edges under, and crimp as desired; freeze until firm, about 15 minutes.

Top Cinnamon Pie Dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.

Bake until edges are lightly golden, 10 to 15 minutes. Carefully remove paper and weights. Bake until dry and set, about 10 minutes more, lightly covering edges with foil to prevent excess browning, if necessary. Let cool completely on a wire rack. Reduce oven temperature to 350°F (180°C).

Line a rimmed baking sheet with parchment paper. Place oats on prepared pan.

Bake until lightly toasted, about 10 minutes, stirring occasionally. Let cool completely on pan on a wire rack. Reduce oven temperature to 325°F (170°C); position oven rack in lower third of oven.

In a large bowl, whisk together brown sugar, salt, ginger, and nutmeg. Add corn syrup, melted butter, honey, whiskey, and vanilla; whisk until well combined. Add eggs, one at a time, whisking well after each addition. Stir toasted oats into brown sugar mixture; pour filling into prepared crust.

Bake until filling is set and slightly puffed and an instant-read thermometer inserted in center registers 200°F (93°C), 40 to 45 minutes, loosely covering crust with foil to prevent excess browning, if necessary. Let cool completely on a wire rack. Serve with Whiskey Whipped Cream.