Yield: 8 servings

1 pie crust (scratch or store-bought)

2 cups canned pumpkin (not pumpkin pie filling)

3 eggs

1 cup sour cream

1/2 cup milk

1 cup granulated sugar

1/2 teaspoon salt

2 tablespoons bourbon

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1. Preheat the oven to 450 degrees. Line a 9-inch pie pan with the rolled-out dough, prick all over with a fork, then press a piece of heavy-duty foil directly into the dough. Bake for 6 minutes, remove the foil and bake for about 4 more minutes, until just beginning to brown. Remove from oven and set aside, keeping the oven at 450 degrees.

2. Beat the pumpkin and eggs together in a large bowl, then stir in the sour cream, milk and sugar. Add the salt, bourbon, cinnamon, ginger, nutmeg and cloves and beat until smooth.

3. Pour the filling into the pie shell and bake for 10 minutes. Reduce heat to 300 degrees and continue to bake for 30 to 40 minutes, until the filling is almost firm; a sharp knife inserted slightly off-center will come out nearly clean, with just traces of custard on it, but the center of the pie should not be completely set. Serve slightly warm or at room temperature.

Per serving: 355 calories; 16g fat; 7g saturated fat; 96mg cholesterol; 5g protein; 47g carbohydrate; 29g sugar; 3g fiber; 466mg sodium.

Adapted from "The Fannie Farmer Baking Book," by Marion Cunningham (Alfred A. Knopf, 1984)