Rule of thumb: Any recipe that starts with eggs, heavy cream, and pumpkin is going to be a good recipe

Use extra pie crust to make fall leaves to decorate the pies. How fancy+festive, right?

This pie screams, "Thanksgiving's coming up next week and you just couldn't wait!"

Bourbon Pumpkin Pie

Gourmet, 2009

Makes 1 pie

Ingredients:

• Your favorite pie crust recipe (Pate Brisee)
• 1 15oz can pumpkin puree
• 1 cup heavy cream
• 1/3 cup sour cream
• 3 eggs
• 3/4 cup sugar
• 3 1/2 tablespoons bourbon (use Maker’s Mark…mmm)
• 1 teaspoon+ ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt

Whisk all ingredients together and pour into pie crust.  Bake on 375 degrees with rack in the middle of the oven.  Bake until edges of filling are set but center trembles slightly, about 50 minutes (I had to leave the pie in for 1 hour 10 minutes).  Top with whipped cream and love it.