Indulge in our decadent Bourbon Pumpkin Pie recipefalls ultimate delight Perfectly spiced rich and creamy for your seasonal gatherings Enjoy

Scale

1 ¾ cups all-purpose flour

½ teaspoon salt

1 tablespoon granulated sugar

½ cup unsalted butter, chilled and diced

4 to 5 tablespoons ice water

1 can (15 oz) pure pumpkin puree

¾ cup packed light brown sugar

½ cup granulated sugar

3 large eggs

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

½ teaspoon salt

1 cup heavy cream

½ cup bourbon

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In a large bowl, combine the flour, salt, and sugar. Mix well.

Add the diced butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Stir in the ice water, a tablespoon at a time, until the dough comes together. Do not overwork the dough.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Preheat your oven to 425°F (220°C).

On a floured surface, roll out the dough into a circle large enough to fit your pie pan, about 12 inches in diameter.

Transfer the rolled dough to a 9-inch pie pan. Press it gently into the pan without stretching.

Trim the excess dough overhang to about an inch, then fold it under itself to create a thicker edge. Crimp the edges for a decorative look.

Place the crust in the refrigerator while you make the filling.

In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, and salt until smooth.

Add the eggs one at a time, whisking well after each addition.

Mix in the cinnamon, ginger, nutmeg, and cloves.

Finally, stir in the heavy cream and bourbon until everything is well combined.

Pour the pumpkin filling into the prepared pie crust.

Use a spatula to smooth the top.

Bake the pie at 425°F (220°C) for 15 minutes.

Lower the temperature to 350°F (175°C) and continue to bake for 40-50 minutes, or until the filling is set in the center.

If the crust starts to brown too much, cover the edges with aluminum foil to prevent burning.

Once done, remove from the oven and let the pie cool on a wire rack for at least 2 hours.

Serve your pumpkin pie with whipped cream or a scoop of vanilla ice cream.