We love pumpkin pie, but we don’t love how dense, cloying and overspiced it 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 its flavor by giving it a quick sauté with dark brown sugar. This cooks off excess moisture and lends caramel notes to the mixture. A little bourbon adds complexity that complements the earthiness of the pumpkin and brown sugar, but an equal amount of orange juice works well, too. To give the filling tang and richness, we add crème fraîche instead of the typical evaporated milk. Honey-sweetened, citrus-scented whipped cream (recipe follows) is the perfect accompaniment.