✓ Preheat the oven to 425°F (220°C) and do not open the door early.

✓ In a large bowl whisk pumpkin puree, brown sugar, and salt until smooth.

✓ Add ground cinnamon, ginger, nutmeg, and cloves; stir until evenly distributed and fragrant.

✓ Beat the eggs separately then fold them into the pumpkin mixture without overmixing.

✓ Stir in heavy cream followed by bourbon; if the batter looks too thin, add a tablespoon of flour.

✓ Cover the bowl with plastic wrap and chill the batter for 15 minutes.

✓ Roll out the pie crust on a lightly floured surface to about 1/8‑inch thickness and fit it into a 9‑inch pie pan.

✓ Dock the crust with a fork and blind‑bake on a parchment‑lined baking sheet for 12 minutes until the edges begin to turn light golden.

✓ Remove the crust and pour the chilled pumpkin batter into the hot shell, smoothing the top with a spatula.

✓ Bake on the middle rack at 425°F (220°C) for 15 minutes.

✓ Reduce the oven temperature to 350°F (175°C) and continue baking for 30‑35 minutes until the center is just barely wobbling.

✓ Turn off the oven, crack the door open, and let the pie sit in the oven for 10 minutes.

✓ Remove the pie and place it on a wire rack to cool completely for at least 2 hours.

✓ Optional: dust the top with a light sprinkle of cinnamon or drizzle bourbon‑infused caramel.

✓ Serve slices with a dollop of whipped cream if desired.