Pre-bake pie crust according to package directions.  If using homemade pie crust, preheat oven to 375 degrees F.  Mix pie crust according to recipe directions.  Combine dough into a ball, flatten into a 1/2-inch thick disk and wrap with plastic wrap.  Put into refrigerator for 30 minutes.  Remove from fridge and roll out into 1/4-inch thick circle (or enough to line a 9-inch pie pan) on a floured work surface.  Move rolled dough into pie pan.  Press into bottom and sides of pan.  Flute edges of pie.  Dock bottom of pie with fork.  Place in freezer for 30 minutes or longer to set.  Remove from freezer and press aluminum foil into bottom and up sides of pie crust.  Fill completely with granulated sugar to weight crust down.  Place on baking sheet and put in oven to blind bake:  15-20 minutes for partially baked crust, or 40-50 minutes for fully baked crust.  Remove from oven.  Allow to cool on wire rack.  Remove aluminum foil and sugar.  Use sugar as normally would.  Set pie crust aside.

To make pumpkin pie filling, combine granulated and brown sugars, flour, salt and spices in a large bowl  Beat in eggs, pumpkin and cream.  Filling can be covered and refrigerated for up to a day before baking.   Preheat oven to 400 degrees F.  Pour filling into partially blind baked pie crust.  Bake for 45 to 50 minutes.  Filling should be slightly wobbly when done.  Remove from oven and let cool on a wire rack.  Filling will continue cooking as pie cools.  Store pie loosely covered in refrigerator until ready to serve.

To make Vanilla Bourbon Whipped Cream, using a hand-held mixer, beat the heavy cream together with the powdered sugar until soft peaks form.  Add the vanilla and bourbon.  Continue beating until stiff peaks form.  Serve immediately on pumpkin pie.  Store whipped cream in a tightly sealed container for up to 5 days.