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We love pumpkin pie, but we don’t love how dense and cloying they can be. We wanted a lighter, fresher take with a pronounced pumpkin flavor. Canned pumpkin puree was a great place to start, but we intensified the flavor by giving it a quick sauté with dark brown sugar. This simmers off excess moisture and lends caramel flavors to the mixture. Deglazing the pan with bourbon added a complexity we loved, but an equal amount of orange juice worked well, too. Crème fraîche gave the filling tang and richness that other dairy products couldn’t match.