For the crusts:

1. Defrost the pie crusts in their box in the fridge for 24 – 30 hours. Remove the crusts from the box, but not the plastic packaging. Allow the crusts to come to room temperature before you open up the packaging. Slowly unroll the crusts. If needed, you can briefly roll the crusts with a rolling pin to fix any cracks that occur. Cracks can also be repaired with your fingers. Or in the worst case, if your pie crust cracks irreparably, gather the dough into a ball and reroll. 
2. Heat oven to 400 degrees. Unfold each pie crust into a deep dish 9″ pie pan. Press crust into pan without stretching. Fold any excess dough under and and crimp the edges. Use a fork to prick a few holes in each crust.
3. Cut a 14″ circle of parchment paper and lay it over the crust. Fill the pie with dried beans or rice  and place in the oven. Bake for 10 minutes and remove from the oven. Remove the rice and parchment paper. Loosely cover the edges of the crust with aluminum foil and return to the oven for another 5 – 6 minutes, just until the crust is no longer raw. Remove the foil and allow the crust to cool while you make the filling. 

For the filling: 

1. Using a mixer, combine pumpkin, brown sugar, salt, spices and espresso powder in a large bowl. Add eggs, vanilla, bourbon and cream and mixed until combined.
2. Pour the pumpkin mixture into the pie crusts and bake for 45 to 50 minutes. Pie is done when a knife comes out clean when inserted in the middle of the pie. Remove and cool on a wire rack.