Roll out pie crust and gently place into pie pan. If using a store-bought crust that requires unrolling- thaw completley before unrolling.
Using a fork make little holes in the bottom of the pie crust and drape with tinfoil or parchment paper. On top of the parchment paper/foil fill pie crust with pie weights/beans/rice. You want to fill the pie with this.
Bake for 20 minutes.
Prepare custard
In a mixing bowl, pumpkin, eggs, heavy cream, and spices and mix together.
Pour custard into blind-baked crust. Return to oven and bake for 45-55 minutes. You're looking for the custard to set and have a minor giggle.
Cool on a wire rack before chilling in the fridge.
Serving
Make whipped cream by letting 1 cup of heavy cream, 3 tablespoons Brown sugar, and 1 tablespoon bourbon sit for 10 minutes before whipping together. Whipped Cream should hold stiff peaks.
Notes
Please note- Pumpkin Pie spice can be substituted for Cinnamon and Nutmeg.
Keyword Pie, Pumpkin Pie, Spiced, Spiced Pumpkin Pie