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*I've found varying levels of water content in different brands of pumpkin puree. My favorite is Farmer's Market Organic Pumpkin, it's dense and rich. If you have a puree that's on the watery side, place it in a few layers of paper towels and give it a gentle squeeze to get rid of some of the excess water.
Crust:
8 tablespoons butter, melted
1 cup graham cracker crumbs
1 cup finely ground pecans
3 tablespoons granulated sugar
pinch of kosher salt
Filling:
2 lbs cream cheese, room temperature
1/4 cup sour cream
2 cups packed brown sugar
15 ounce can pumpkin puree*
6 large eggs
3 tablespoons bourbon
2 tablespoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon kosher salt
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
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