• 1 pie crust
• 3 tablespoons Maker’s Mark Bourbon
• 1, 15 ounce can pumpkin purée
• 1, 14 ounce can sweet condensed milk
• 3 eggs
• 1 ½ teaspoons vanilla extract
• 1 teaspoons cinnamon
• ¼ teaspoon cardamom
• ¼ teaspoon ginger
• ¼ teaspoon cloves
• ¼ teaspoon nutmeg

Preheat oven to 375 degrees Fahrenheit. Prepare pie crust according to package directions and let sit in freezer for 15 minutes. In a large bowl, mix together bourbon, pumpkin purée, condensed milk, eggs, vanilla and spices. Pour mixture into the prepared pie shell. Back for 50-60 minutes, until the filling is smooth and no longer jiggling. Let sit for a minimum of 3 hours.