Preheat the oven to 400F.
Thaw the pie shell for 20 minutes and then prick the bottom with a fork. Blind bake the pie shell according to package directions (use pie weights and parchment paper), until the crust begins to color and the bottom is cooked. Allow the pie shell to cool to room temperature.
Using a stand mixer or handheld electric beater, beat the butter and cream cheese together until light and fluffy, about 2 minutes, then add the sugar and cream for 1 minute. Beat in the pumpkin puree until well combined.
Beat in the eggs, half and half, Maker’s Mark® Bourbon*, and salt until well combined. Pour the custard into the cooled pie shell. Bake in the oven for 30-40 minutes until the middle of the pie is set and the crust is golden brown. Allow the pie to cool to room temperature. Serve with bourbon spiked whipped cream.
*You can substitute Bourbon extract if you wish to eliminate the alcohol.