Now, let’s dive into the creation of this dessert:

1. Preheat your oven to 350°F (175°C).
2. Roll out your pie crust and fit it into a 9-inch pie pan. Set aside.
3. In a large mixing bowl, whisk together the pumpkin puree, sugar, heavy cream, milk, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt until smooth and well combined.
4. Pour the pumpkin mixture into the prepared pie crust.
5. Bake in the preheated oven for 45-50 minutes, or until the filling is set but still slightly wobbly in the center. My abuela always said a little wobble means it will set perfectly as it cools.
6. Remove from the oven and let it cool to room temperature. Then refrigerate for at least 2 hours or overnight for best results.
7. Before serving, sprinkle the remaining 1/2 cup of granulated sugar evenly over the top of the pie. Use a kitchen torch to caramelize the sugar, forming a crispy brûlée topping.
8. For the whipped cream, beat the heavy whipping cream, bourbon, vanilla extract, and powdered sugar in a chilled bowl until soft peaks form.
9. Serve slices of the pie topped with a generous dollop of bourbon vanilla whipped cream.

The torching of the sugar is a moment that never fails to excite me, reminiscent of the little kitchen experiments I used to do with my siblings, always eager to see the magic unfold.