The basics for this classic recipe are taken from E. D. Smith's brand of pumpkin purée but have been changed to yield a firmer texture and a spicier flavor. Oh, and there's a recipe for Bourbon Whipped Cream in here too. Note that I prefer to let my pie get cold in the fridge before serving it and so I often make it the day before. If you're doing this, wait and make the whipped cream until at most 2 hours before you plan to serve the pie.