-
1
Preheat the oven to 425F.
-
2
Remove the dough from the refrigerator, and place it between 2 pieces of plastic wrap.
-
3
Roll out to a 12-inch round.
-
4
Remove and discard the plastic, and fit the dough into a 9-inch Pyrex or ceramic pie plate; trim the dough evenly along the outside edge, leaving about a 1/2-inch overhang all around.
-
5
Crimp the edge, as desired.
-
6
Prick the bottom of the dough all over with a fork.
-
7
Place in the freezer until firm, about 15 minutes.
-
8
Remove from the freezer, and line with parchment paper or aluminum foil.
-
9
Fill with pie weights or dried beans, and bake until the edge are starting to turn golden, about 15 minutes.
-
10
Remove the paper and weights, and continue baking until the center is lightly browned, about 5 minutes more.
-
11
Remove from the oven.
-
12
Reduce the oven heat to 350F.
-
13
Meanwhile, in a large bowl, combine the pumpkin puree, granulated sugar, salt, ginger, nutmeg, eggs, 3/4 cup cream, milk, and bourbon; whisk until well combined.
-
14
Fill the prepared pie shell with the pumpkin mixture, and return to the oven.
-
15
Bake until the filling is set around the edges but still slightly soft in the center, about 55 minutes.
-
16
Remove from the oven; let cool.
-
17
The filling will continue to firm as it cools.
-
18
Heat the broiler.
-
19
In a small bowl, combine the brown sugar, melted butter, remaining tablespoon cream, and chopped pecans.
-
20
Sprinkle the mixture evenly over the top of the pie.
-
21
Arrange the pecan halves on top, in a circle near the edge.
-
22
Place the pie under the broiler just until the topping begins to bubble, being careful not to let the nuts burn.
-
23
Transfer to a wire rack to cool slightly.
-
24
Serve with whipped cream or ice cream, as desired.
