Crunchy Pecan Pumpkin Delight

4 T. butter, room temp plus more for baking dish
1 (15-oz.) can pumpkin puree (not pie mix)
1 c. heavy cream
4 large eggs
½ c. sugar
½ c. light brown sugar, divided
1 T. bourbon, optional
½ t. ground ginger
¼ t. ground nutmeg
½ t. ground cinnamon, divided
¼ t. salt
1 ½ c. rough chop pecans
¼ c. flour

WHIPPED BOURBON CREAM:
1 c. heavy cream
1 T. powdered sugar
1 T. bourbon
Ice cream, optional

1. Heat oven 350. Coat 8×8” baking dish with butter and set aside.
2. Combine pumpkin, cream, eggs, sugar, ¼ c. brown sugar, bourbon, ginger, nutmeg, ¼ t. cinnamon, 1/8 t. salt in a large bowl.
3. Whisk until evenly combined and pour into baking dish.
4. Cut butter in small pieces and add to a bowl.
5. Stir in pecans, flour, rest of brown sugar, ¼ t. cinnamon and 1/8 t. salt and mix until it hold together but still crumbles.
6. Scatter topping over the pumpkin mixture and bake until edges puff and filling is set in center, about 45-60 minutes.
7. Remove from oven to cool to room temp.
8. Serve with ice cream and or whipped bourbon cream or plain Cool Whip.
9. Add heavy cream to bowl, beat with mixer until thick and frothy. Add sugar and bourbon and beat until stiff peaks form.