Pumpkin Pie with Bourbon Whipped Cream

I have cooked Alice Waters’ Pumpkin Pie Recipe for as long as I can remember. It’s from her book, “The Art of Simple Food” and there is only one modification I make, big shocker- the addition of lemon zest.

Pie Dough
Combine in a large mixing bowl:
2 c all purpose flour, plus more for dusting
3 Tbs lard or duck fat, chilled and broken into small bits
3 Tbs butter, unsalted, sliced into 3 pieces (if making dairy free, use all lard or duck fat)
Cold water, about 1/4 - 1/2 cup
pinch of sea salt
coarse sea salt for garnish

Pre-heat the oven to 375 degrees F

Assemble dry ingredients in a large bowl and, with a pastry cutter, a fork, or your hands, work the lard/ duck fat and butter into the flour until the pieces are incorporated. When you clump the flour mixture in your hand, it should hold form.
Drizzle in slowly 1/4 c of the cold water and stir with a fork until the dough comes together in a ball. Slowly add more water if it is too dry to stick together.
Pour out onto the floured counter and knead briefly to bring it into a ball shape.
Cover with plastic wrap or wax paper and put in the fridge for at least 20 minutes or up to overnight

After the dough has rested, use a rolling pin, working from the center out toward the top, then to the bottom, but not going quite all the way to end; then moving the dough so that the sides are now the top and the bottom and repeat until your dough is an even thickness (about 1/4 inch) and will fit your pie pan
Poke holes all over the bottom with a fork and then cover with parchment and pie weights or baking beans or rice and bake the crust in a 375 degree F pre-heated oven until it is cooked through- about 15-20 minutes.

Meanwhile, assemble The Filling:

In a small pot, whisk together
1/2 c cream
2 tsp all purpose flour
Heat over low, still whisking, and bring just to the boil, then slowly add:
3/4 c cream
continue whisking and return to the boil, then take off the heat and let cool
Add this to:
1 1/2 c pumpkin purée (15 oz) that has been mixed with
3 eggs

In a separate bowl, combine the sugar and spice ingredients:
1/4 c brown sugar
1 Tbs granulated sugar
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp salt
1 pinch ground black pepper
Add that mixture to the pumpkin mixture and also add:
1 1/2 tsp brandy or bourbon

Pour into the pre-baked pie shell and bake for 45 to 50 minutes, until the center is almost set. Let cool on a rack completely before cutting.

To make the Whipped Cream:
In a medium bowl, pour in:
1/2 c heavy whipping cream
zest of 1/2 an orange
1 Tbs sugar
Whisk until you have a fluffy whipped cream that looks like a fluffy cloud
If you do not have the time or desire to make your own whipped cream, do not despair! Simply zest a bit of orange zest into your favorite already made version.
Just before the whipped cream comes together, it will look fluffy, but still too liquidy to hold shape. At this moment, add some bourbon, about 1-2 Tbs, and then continue whisking until you have reached said cloud-like texture