Prepare your pie crust from scratch or use store-bought dough, roll it out to fit a 9-inch pie plate, about 1/8 inch thick, and crimp the edges. Chill in the refrigerator for 30 to 60 minutes.

Preheat your oven to 400°F (204°C).

Halve and seed pumpkins, lay flesh-side down on a baking sheet, sprinkle with salt, and roast for 35 to 40 minutes until soft. Let cool, then purée the flesh until smooth.

In a large saucepan, combine brown sugar, granulated sugar, and spices. Cook over medium heat, stirring until fragrant. Add pumpkin puree and bourbon, heat for a few minutes.

Remove from heat, allow to cool slightly, then whisk in heavy cream and beaten eggs until smooth.

Pour the pumpkin filling into the chilled crust, smoothing the top. Bake at 425°F (220°C) for 15 minutes, then reduce to 350°F (180°C) and bake for an additional 30 to 35 minutes, until the center jiggles slightly.

Let the pie cool on a wire rack for 2 to 3 hours, then refrigerate before serving.