Bourbon Pumpkin Pie

Ingredients

• One half recipe Easy Pie Dough, shaped and chilled in a pie plate
• 2 cups pumpkin puree, homemade or store-bought
• 12 ounces evaporated milk
• 1 cup packed light brown sugar
• 3 tablespoons bourbon
• 1/2 teaspoon salt
• 1 tablespoon ground ginger
• 1 teaspoon freshly grated nutmeg
• 2 eggs and 1 egg yolk
• 1/2 pint heavy cream, chilled
• 4 ounces mascarpone cheese, chilled
• 1/4 cup real maple syrup
• 2 to 3 tablespoons bourbon
• 3/4 cup pecans, roughly chopped and toasted

Directions

1. Heat the oven to 425 degrees F. Cover the base of the chilled, shaped pie crust with parchment or foil, then add weights; dried beans work well and can be saved for future pies. Bake for 20 minutes, turning the crust midway through. Lift out the lining and weights, then return the crust to the oven for another 10 minutes, until the bottom has turned pale golden. Set the crust aside to cool, and reduce the oven to 350 degrees F.
2. In a food processor, add the pumpkin, evaporated milk, sugar, bourbon, and spices. Blend for 30 seconds, pause to scrape the bowl and the area around the blade, then blend for 30 seconds more. Add the eggs one at a time, processing for 5 seconds after each addition. Scrape the bowl again, then process for a final 5 seconds. Pour the filling into the cooled crust and bake on the middle rack for approximately 30 minutes, turning the pie halfway through, until the filling is slightly puffed and has just a small jiggle. If any areas of crust are browning too quickly, cover those spots with pieces of foil. Cool the pie completely. You may refrigerate it or leave it at room temperature for up to 4 hours.
3. Right before serving, pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form, then add the mascarpone and continue whipping until the mixture is thick and fairly firm. Lower the mixer speed and stream in the maple syrup. Increase to high and whisk until fully blended and stiff. Turn the speed back down to low, add the bourbon, then whisk on high to combine. Scatter a layer of cooled, toasted pecans over the pie, saving some for finishing. Spread the whipped bourbon topping over the pecans, then add the reserved toasted pecans on top. Serve immediately.