Prepare one half of my perfect pie crust recipe according to directions. Form a disk and place into the fridge for at least 30 minutes.
Remove the pie dough from the fridge and on a lightly floured work surface, roll out dough to about ¼ inch thick and about 2 inches wider than your pie pan. Roll the pie crust into the pie pan and be sure to poke the bottom a few times with a fork to allow air to escape during baking. Cut away any undesired excess crust and crimp, curl, or decorate the edges however you like!
Chill the pie crust in the freezer for at least 30 minutes before baking (if you skip this step, the pie crust will shrink). While the crust is chilling, preheat the oven to 425°F.
Place a piece of parchment paper or heavy duty aluminum foil inside the pie crust and fill with pie weights (uncooked rice or dry beans also work great).
Bake at 425°F for 15 minutes. Carefully lift the parchment paper and pie weights then return the pie crust to the oven to bake for another 5 minutes or until the bottom of the crust is just beginning to brown.
Remove from the oven and set aside.
In a large bowl, mix together the pumpkin puree, beaten eggs, brown sugar, pumpkin pie spice, salt, bourbon, and vanilla until fully combined.
Gradually stir in the evaporated milk until fully incorporated. The filling should be thin and very soupy in texture.
Carefully pour the filling into your par-baked pie crust.
Bake at 425°F for 15 minutes.
Reduce the temperature to 350°F and bake for another 25-40 minutes or until a toothpick inserted near the center comes out clean. If the crust starts getting too dark but the filling still isn't done, you can carefully cover the edges with aluminum foil for the remainder of the cooking time.
Cool for at least 2 hours to let the filling fully set.
Serve immediately with homemade whipped cream or refrigerate.
Notes
Store covered in the fridge for up to 3 days.Note: Most standard pie pans are about 1 inch deep. So if you're using a deep dish pie pan (1 ½ to 2 inches deep) this recipe will not yield enough filling to completely fill your pan and you may want to double it.