Begin by pulsing the all-purpose flour, granulated sugar, and salt in a food processor until combined. In a separate bowl, whisk the egg, white vinegar, and ice water together, then add this mixture to the flour blend. Incorporate the cold, cubed unsalted butter until the mixture resembles coarse crumbs. Form the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.

Once chilled, roll out the pie dough on a lightly floured surface until it's about ¼ inch thick. Carefully transfer the dough into a 9-inch pie plate, gently pressing it into the edges. To prevent puffing, pierce the bottom with a fork and cover with parchment paper and pie weights. Bake in a preheated oven at 375°F for 15 minutes, then remove the weights and parchment, and return to the oven for 5 more minutes until golden.

In a large mixing bowl, whisk together the eggs, pure canned pumpkin, sour cream, bourbon, vanilla extract, and all the ground spices until well combined. In a small saucepan, heat the pure maple syrup over medium heat until it thickens slightly. Remove from heat and whisk in the heavy cream until smooth. Gradually incorporate this mixture into the pumpkin filling, blending until fully combined.

Pour the creamy filling into the pre-baked crust, smoothing the top with a spatula for an even surface. Bake in the oven at 350°F for 55 to 60 minutes. The pie is done when the center jiggles slightly but is mostly set. Allow it to cool completely at room temperature before chilling it in the fridge, preferably overnight to enhance the flavors.

Once chilled, remove the Bourbon Brûlée Pumpkin Pie from the fridge and sprinkle a generous layer of granulated sugar evenly over the top. Using a kitchen torch, carefully caramelize the sugar until it turns golden brown and bubbly for that signature brûlée effect. If you don’t have a torch, place the pie under the broiler for a few minutes, keeping a close eye to prevent burning.

After caramelizing, allow the sugar crust to cool and harden for a few minutes. Slice the Bourbon Brûlée Pumpkin Pie and serve it with softly whipped cream or a sprinkle of cinnamon for an additional touch of warmth.