Step 1

Preheat oven to 425° F.

Step 2

Whisk together sugar, cinnamon, salt, ginger and cloves in small bowl, and set aside.

Step 3

In a large bowl, whisk the eggs and the pumpkin until combined.  Whisk in the sugar-spice mixture until combined.  Then gradually stir in the evaporated milk and bourbon until combined.  Pour the mixture into the unbaked pie shell.

Step 4

Bake for 15 minutes. Then reduce temperature to 350° F, and bake for an additional 40 to 50 minutes or until toothpick inserted near center comes out clean.

Step 5

Cool on wire rack for 2 hours, then refrigerate until ready to serve.  (The pie will slice easier if chilled.)

Step 6

Serve with bourbon whipped cream or your desired toppings.

Step 7

Using an electric mixer, beat all of the ingredients together in a large bowl until the cream is whipped and forms soft peaks.  Serve, or cover and refrigerate for up to 2 hours.