Preheat the Oven: Begin by warming your oven to 375°F (190°C). Arrange your pie crust in a 9-inch pie dish and set aside.

Prepare the Filling: In a sizable mixing bowl, blend the pumpkin puree with brown sugar, salt, cinnamon, ginger, cloves, and nutmeg until thoroughly mixed.

Add the Eggs and Liquids: Integrate the eggs one at a time, making sure each is fully mixed in before the next. Stir in the heavy cream and bourbon until the mixture is smooth.

Fill the Crust and Bake: Transfer the filling into the crust, leveling it out. Bake for 50 to 60 minutes, until the filling is firm and a knife inserted comes out clean.

Cool the Pie: Allow the pie to cool completely on a wire rack to perfect the texture and flavor blend.

Brûlée the Top: Just before serving, evenly sprinkle granulated sugar over the pie. Caramelize with a kitchen torch until golden and crisp. Alternatively, broil briefly, watching carefully to avoid burning.

Serve and Enjoy: Cut the pie and serve. Relish the lush pumpkin filling contrasted by the crispy, caramelized top.

Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 8