Make your homemade pie dough by mixing flour, salt, and diced butter until coarse crumbs form, then add ice water gradually and chill for 30-60 minutes.

Preheat oven to 400°F. Cut pumpkin in half, scoop out seeds, and roast cut-side down for 35-40 minutes until tender.

Once cooled, scoop out pumpkin flesh and blend until smooth, ensuring it is well-drained.

In a saucepan, whisk together sugars, spices, and cornmeal, then stir in pumpkin puree, bourbon, and vanilla until smooth.

Remove from heat, cool slightly, then whisk in cream and eggs until fully combined.

Roll out pie dough and fit to a 9-inch pan, crimping edges. Fill with pumpkin mixture, bake at 425°F for 15 minutes, then lower to 350°F for 30-35 minutes.

Cool pie at room temperature for 2-3 hours and refrigerate for another 2 hours before serving.