• Prepare a half recipe of Perfectly Flaky Pie Crust.
• Preheat oven to 425° with a rimmed baking sheet on the middle rack.
• Roll cold dough into a disk and transfer to pie dish. Cut off overhanging dough, crimp edges, and brush with egg white. Line pie crust with foil and fill with with pie weights or dry beans.
• Bake at 425° on the preheated baking sheet for 15 minutes. Remove foil & weights and bake for another 10 minutes. When done, reduce oven to 350°.
• While pie crust is baking, whisk together sugar, spices, and salt.
• Cream in cream cheese, pumpkin, bourbon, and butter. Add eggs one at a time and mix until completely smooth.
• Pour filling into the baked pie crust and tap the dish on the counter several times to release air bubbles. Cover the edges of the pie crust with foil to prevent burning.
• Bake at 375° on the preheated baking sheet for 35-40 minutes, until the center barely jiggles when tapped.
• Let pie cool for at least 1 hour before slicing. Serve with bourbon maple whipped cream.

Bourbon Maple Whipped Cream

• Whip all ingredients together with a stand mixer or handheld mixer on medium-high speed until thick, about 5 minutes.