Candied Pistachio and Bourbon Cream Topping for Pumpkin Pie

I'm not a whiskey girl, but I love how a little vanilla, spice, and cream can make Bourbon so classy and indulgent.  This topping with give you a pleasant warmness without growing an hair on your chest.

Ingredients:

• 1 Pumpkin Pie 
• 3/4 cup pistachios, shelled
• 2 Tablespoons maple syrup
• 2 Tablespoons sugar
• 2 Tablespoons water
• 1 cup (8 ounces) Mascarpone cheese
• 1 Tablespoon bourbon
• 3 Tablespoons powdered sugar 
• 1 teaspoon pure vanilla extract

Directions: Preheat oven to 350 degrees.  Dissolve sugar, maple syrup, and water in small saucepan over medium heat mixing often.  Once sugar is dissolved, remove pan from heat, and mix in pistachios.  Using a slotted spoon drain excess syrup from pistachios and spread out on a parchment lined baking sheet.  Bake pistachios for 10 minutes, or until golden brown.  Let pistachios cool.  

Meanwhile thourougly mix Mascarpone cheese, bourbon, powdered sugar, and vanilla extract in a bowl.  Serve pumpkin pie slices with a dollop of the bourbon cream and a sprinkle of candied pistachios.