Bourbon Pumpkin Pie with Gingersnap Crust

For the Crust:

• 28 gingersnap cookies
• 1 tablespoon sugar
• 4 tablespoons unsalted butter, melted

For the Filling:

• 1 (15-ounce) can solid pack pumpkin
• 2/3 cup sugar
• 3 large eggs
• 1/3 cup heavy cream
• 3 tablespoons maple syrup
• 3 tablespoons bourbon
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon of salt

1. Preheat the oven to 350°F.
2. Combine the cookies and sugar in the bowl of a food processor. Process until the cookies are fine crumbs; transfer to a bowl and stir in the melted butter until well combined. Press the mixture into the bottom and up the sides (slightly above the rim) of a 9-Inch round baking pan. Bake 5 minutes; remove from the oven and cool 10 minutes.
3. Combine the pumpkin, sugar, eggs, heavy cream, maple syrup, bourbon, vanilla extract, pumpkin pie spice and salt in a bowl and whisk until smooth. Pour into the prepared pie crust and set on a shallow rimmed baking sheet. Loosely cover the crust with aluminum foil.
4. Bake in the center of the oven until the filling is just set, about 1 hour. Remove from the oven, cool to room temperature and chill at least 3 hours before serving.