Bourbon Molasses Pumpkin Pie

Directions

1. Take the pie crust and gently roll it out, then fit it into a 9-inch pie dish. Press it against the bottom and sides, trim and crimp the edges as needed. Place the crust in the fridge to chill while you make the filling.
2. Set your oven to preheat to 425°F (220°C).
3. In a blender or food processor, combine pumpkin purée, granulated sugar, brown sugar, molasses, salt, cinnamon, ginger, nutmeg, and cloves. Blend until smooth and glossy.
4. Warm the filling by transferring the pumpkin mixture to a medium saucepan over medium-high heat. Stir often until you see steam, then stir constantly until it's steaming heavily and makes a slight bubbling sound—about 4-5 minutes.
5. Remove the saucepan from heat and whisk in the whole milk and heavy cream.
6. In a small bowl or measuring cup, lightly beat the three eggs. Add a few spoonfuls of the warm pumpkin mixture and whisk to temper, then slowly pour the egg mixture back into the saucepan while whisking. Finally, whisk in the bourbon and vanilla.
7. Take the chilled pie crust out of the fridge and set it on a baking sheet. Pour the warm filling into the crust. If desired, mix the extra egg with 2 teaspoons of water or milk and brush it onto the exposed crust edges for a glossy brown finish.
8. Carefully place the baking sheet with the pie into the oven. Bake at 425°F for 12 minutes, then reduce the oven temperature to 350°F without opening the door.
9. Continue baking for 40-50 minutes, until the pie is set and a knife inserted in the center comes out clean. Near the end, keep an eye on the crust; if it's browning too quickly, cover it with a pie shield or aluminum foil ring.
10. Let the pie cool completely to room temperature, then refrigerate. Serve with whipped cream and a dusting of cinnamon if you like.