Step 1: Prepare the Pie Crust

1. Preheat oven to 375°F (190°C).
2. Roll out the pie dough circles and press them into mini pie tins or a standard pie pan.
3. Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5 minutes until lightly golden.

Step 2: Make the Pumpkin Pie Filling

1. In a bowl, whisk together pumpkin purée, brown sugar, eggs, heavy cream, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.
2. Pour the mixture into the pre-baked crusts.
3. Bake at 350°F (175°C) for 35-40 minutes, or until the center is set.
4. Allow to cool completely before refrigerating for at least 2 hours (or overnight).

Step 3: Caramelize the Sugar (Brûlée Time!)

1. Before serving, sprinkle a thin layer of granulated sugar over each pie.
2. Use a kitchen torch to brûlée the sugar until deep golden brown and crisp.
   • If you don’t have a torch, place the pie under a broiler for 1-2 minutes while watching carefully.

Step 4: Make the Bourbon Vanilla Whipped Cream

1. In a mixing bowl, whip heavy cream, powdered sugar, vanilla, and bourbon using an electric mixer until soft peaks form.
2. Dollop onto each brûléed pie and dust with cinnamon for garnish.