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Preheat your oven to 375°F (190°C). Prepare a 9-inch pie dish with your pie crust, either store-bought or homemade. Set it aside.
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, salt, cinnamon, ginger, cloves, and nutmeg until the spices are well blended with the pumpkin.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then pour in the heavy cream and bourbon, stirring until smooth and well combined.
Pour the pumpkin mixture into the prepared pie crust, spreading it out evenly. Bake in the preheated oven for 50 to 60 minutes. The pie is done when the filling is set and a knife inserted into the center comes out clean.
Let the pie cool completely on a wire rack. This step is important to achieve the perfect texture and allow the flavors to meld together.
Just before serving, sprinkle the granulated sugar evenly over the top of the pie. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. If you don’t have a torch, place the pie under a broiler for a few minutes, watching closely to avoid burning.
Slice the pie and serve. The combination of smooth pumpkin filling and the crisp brûlée topping is simply irresistible!