Preheat the oven to 375°F. In a medium mixing bowl, whip the cream cheese with 2 Tbsp bourbon and 1 tsp pure vanilla or 2 tsp pure vanilla until light and fluffy. Around 2-3 minutes. Add the pumpkin puree, ½ cup heavy cream, light brown sugar, pumpkin pie spice and salt. Whip until fully combined.
Add the eggs one at a time beating well after each addition.
Fit the pie crust into a 9" deep dish baking dish. Pour the filling into the crust.
Place into the preheated oven and bake for 50 minutes or until the center is set when gently shaken.
Cool completely on a wire rack. Chill until serving.
To make the whipped cream, whip 2 cup heavy cream, ½ cup powdered sugar, 1 Tbsp bourbon or 1 tsp pure vanilla extract until stiff peaks form.
Spread onto the cooled pie. Dust the top with additional pumpkin pie spice.