Preheat your oven to 400°F (200°C) and gently press the pie crust into a 9-inch pie plate, crimping the edges for a decorative finish.

In a large bowl, whisk together the pumpkin puree, light brown sugar, and pure maple syrup until the mixture is smooth and completely free of lumps.

Add the eggs one at a time, whisking thoroughly after each addition until the mixture is fully incorporated and slightly aerated.

Slowly pour in the heavy cream and bourbon whiskey, then stir in the pumpkin pie spice and salt until you have a smooth, uniform liquid custard.

Place the prepared pie shell onto a rimmed baking sheet, then carefully pour the pumpkin custard filling into the crust to avoid spilling.

Bake at 400°F (200°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 40 minutes, or until the edges are set but the center still jiggles slightly.

Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to allow the custard to set before slicing and serving with whipped cream.