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It's pretty disappointing to get a so-called boozy dessert that doesn't deliver on the booze. That's why I like this recipe: it delivers bourbon into two methods.
The first hit of bourbon amps up the flavors of the pie filling, while the second is folded into a maple mascarpone topping. Seriously—don't skip the topping, it adds a delicious, creamy counterpoint to the pumpkin pie and light layer of toasted pecans. Don't worry about a sugar overload, either—the pumpkin filling isn't too sweet, so even with the topping you get a balanced, adult-friendly dessert.