These pumpkin pie custards are just crust-less versions of everyone’s favorite Thanksgiving dessert, spiked with a bit of bourbon. If you’re preparing them for a crowd, the recipe can be doubled and baked in eight ramekins. Serve them at room temperature or chilled, garnished with whipped cream and a gingersnap cookie.

For more on the recipe, click here: http://www.liquor.com/video/bourbon-pumpkin-pie/