- 1 (9-inch) pie crust (homemade, like Cook’s Illustrated’s Foolproof Pie Dough, or store-bought and thawed)
- 1 (15 oz.) can puréed pumpkin (not pumpkin pie filling)
- 1 (14 oz.) can sweetened condensed milk
- 2 large eggs
- 3 Tbsp. bourbon
- 1 tsp. ground cinnamon
- 1 tsp. ginger paste
- ½ tsp. fine sea salt
- ¼ tsp. ground nutmeg
- ⅛ tsp. allspice
- Preheat oven to 425°F.
- On a work surface, lightly dusted with flour, roll out pie dough into an 11”-12” circle. Fold in half, then in half again, and carefully transfer to a 9” pie plate; unfold and gently arrange in plate, being careful not to press too hard. Fold over the edge of the crust and create a decorative pattern by crimping (pressing the dough with your left thumb while simultaneously pressing back with your right forefinger and thumb). Rotate the pie plate, continuing with the pressing to carry out the pattern all the way around the edge of the pie crust. Place in refrigerator or freezer to keep cool.
- In a large mixing bowl, whisk the puréed pumpkin, sweetened condensed milk, eggs, bourbon, spices, and salt until smooth. Pour into the prepared crust.
- Bake on the middle rack for 15 minutes, then reduce the temperature to 350°F and bake an additional 30 minutes, or until custard is mostly set, but the center still jiggles a little.
- Cool before serving. Garnish with whipped cream, if desired.