Maple Bourbon Pumpkin Pie

Instructions

1. Prepare the oven and crust
   Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish, crimp the edges decoratively, and refrigerate while preparing the filling.
2. Mix the wet ingredients
   In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, maple syrup, and bourbon until smooth and well combined.
3. Add the dry ingredients
   Add the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt to the pumpkin mixture. Whisk until all ingredients are thoroughly incorporated and the mixture is smooth with no lumps.
4. Fill and bake the pie
   Remove the prepared pie crust from the refrigerator and pour in the pumpkin filling. Tap the dish gently on the counter to remove any air bubbles. Place the pie on a baking sheet and bake for 20 minutes at 375°F.
5. Reduce heat and continue baking
   After 20 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes more, or until the center is almost set but still slightly jiggly (it will firm up as it cools). If the crust edges brown too quickly, cover them with aluminum foil or a pie shield.
6. Cool and serve
   Remove the pie from the oven and place on a wire rack to cool completely, at least 2 hours. For best results, refrigerate the pie for at least 4 hours or overnight before serving. Serve with a dollop of whipped cream if desired.