Ingredients
- 1 (15-oz) can pure pumpkin
- 1 cup heavy cream
- 1/3 cup sour cream
- 2 large eggs
- 3/4 cup sugar
- 3 ½ tbsp bourbon
- 1 tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp salt
Directions
Use either homemade or store-bought dough and fit it into a 12-inch round pie pan. Trim the edge, leaving a 1/2–inch overhang. Fold the overhang under and lightly press against the rim of the pie plate, then crimp decoratively. Lightly prick the bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
Preheat oven to 375 with rack in the middle. Line the shell with foil and fill it with pie weights. Bake until the side is set and the edge is golden, about 20 minutes. Carefully remove weights and foil and bake shell until golden all over, 10 to 15 minutes more. Cool completely.
Whisk together the remaining ingredients and pour into the cooled shell. Bake until the edge of the filling is set but the center trembles slightly, about 45 minutes (filling will continue to set as it cools). Cool completely. Accompany with lightly sweetened whipped (add 1 tsp bourbon per ½ cup cream if desired)
Serves 8
Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving.