Bourbon Pumpkin Pie

• For the gingersnap crust:
• 1 1/2 cups finely ground gluten-free gingersnaps
• 6 tablespoons butter, melted and cooled
• For the filling:
• 1 1/3 cups pumpkin puree
• 2 eggs
• 2/3 cup light brown sugar, packed
• 1 tablespoon butter, melted and cooled
• 3/4 cup heavy cream
• 1/3 cup sour cream
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 tablespoons bourbon
• 1 1/2 teaspoons vanilla extract

1. Preheat your oven to 350u0b0 F.
2. In a large bowl, mix together the gingersnap crumbs and butter. Press the mixture evenly into a 9-inch pie pan, making sure to cover the bottom and sides. Bake until lightly golden, 8 to 10 minutes. Set aside to cool. Increase the oven temperature to 375u0b0 F.
3. In a large bowl, whisk together all the filling ingredients. Pour the filling into the cooled crust.
4. Bake for 45 minutes, or until set. The center should be fairly jiggly, but it will set as it cools. Cool to room temperature, then serve.

crust, butter, pumpkin puruee, eggs, light brown sugar, butter, heavy cream, sour cream, ground cinnamon, ground ginger, ground cloves, ground nutmeg, salt, bourbon, vanilla

Taken from food52.com/recipes/31635-bourbon-pumpkin-pie (may not work)