• 1 frozen pie crust, thawed

• 15 Ounce Pumpkin, canned

• 14 Ounce sweetened condensed milk

• 1 1/2 Teaspoon pumpkin pie spice

• 1 Teaspoon vanilla extract

• Pinch salt

• 2 Large eggs

• 1 Cup heavy cream

• 2 Tablespoon powdered sugar

• 1 1/2 Tablespoon bourbon

• 1/2 Teaspoon vanilla extract

1

Keep the pie crust refrigerated until ready to use. In a mixing bowl, preferably with a hand-mixer, combine the pumpkin, milk, pumpkin pie spice, vanilla, and salt. Add the eggs and whip until combined. Pour into the prepared pie shell.

2

When ready to cook, start the Z Grill grill and set the temperature to 425F and preheat, lid closed, for 10 to 15 minutes.

3

Bake the pie for 15 minutes.

4

Reduce the temperature to 350F and continue to bake for 35 to 40 minutes longer, or until a slender knife inserted in the center of the custard comes out clean.

5

Whip the cream with a hand-mixer or egg beater until soft peaks form. Add the sugar, bourbon, and 1/2 teaspoon vanilla and continue to whip until incorporated. Do not overwhip or you will have boubon-flavored butter. Serve with the pie.