Bourbon Pumpkin Pie:
Preheat the oven to 425°F (220°C).
In a large bowl, whisk the eggs. Stir in the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, bourbon, and evaporated milk until smooth and combined.
Pour the mixture into the unbaked pie crust.
Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for an additional 30 minutes, or until the filling is set.
Remove the pie from the oven and sprinkle with the prepared streusel (instructions below). Return the pie to the oven for another 10 minutes, or until a knife inserted in the center comes out clean.
Allow the pie to cool completely before serving.
Salted Brown Butter Pecan Streusel:
Melt the butter in a small saucepan over medium heat, swirling occasionally. Cook until the butter turns a light golden brown and smells nutty, with small brown bits forming at the bottom.
Transfer the butter to a new dish, ensuring all the brown bits are included. Let it cool slightly.
Stir in the brown sugar until smooth. Add the flour and sea salt, mixing until well combined. Fold in the chopped pecans.
Using forks, crumble the streusel mixture over the baked pie before returning it to the oven.
Final Steps:
The pie is done when the center no longer jiggles. Cool completely, then cover and refrigerate until ready to serve.
Serve chilled, optionally topped with whipped cream.