Step 1

Preheat oven to 350°F.

Step 2

Roll out chilled pie dough disc on a lightly floured work surface until dough is about 1/8” thick and about 12” in diameter.

Step 3

Transfer dough to a 9” pie plate. Trim the edge of the dough so that there is about 1” overhang.

Step 4

Fold the edges under and crimp with your fingers or a fork.

Step 5

Put the pie plate in the freezer for about 15-20 minutes.

Step 6

Remove the pie plate from the freezer and line with parchment paper and pour in baking beans or pie weights.

Step 7

Bake for 10-12 minutes or until pie crust is lightly golden.

Step 8

Meanwhile, in a mixer, cream butter and sugar. With the mixer on low, add eggs (one at a time), vinegar, salt, vanilla, corn syrup and bourbon. Stir in pecans and pumpkin puree.

Step 9

Pour filling into pie pan.

Step 10

Place assembled pie on baking sheet and place on the middle rack in the oven.

Step 11

Bake for 40 to 50 minutes or until set. Cool completely on wire rack.