Preheat your oven to 425°F (220°C).

Place your store-bought or homemade pie crust into a 9-inch pie dish. Press it tightly against the edges.

In a large mixing bowl, combine the pumpkin puree, heavy cream, sweetened condensed milk, brown sugar, granulated sugar, eggs, vanilla extract, spices, and bourbon. Whisk until smooth and creamy.

Pour the pumpkin mixture into the prepared pie crust.

Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 45-50 minutes until the filling is set in the middle.

Once the pie cools, sprinkle granulated sugar evenly over the top.

Use a kitchen torch to brûlée the sugar until it melts and forms a crispy caramelized layer. Alternatively, use a broiler for a minute, monitoring closely.

Let the pie cool in the fridge for about 2 hours, slice, and serve with whipped cream.