In a food processor, pulse together the sifted all-purpose flour, granulated sugar, and salt until blended. Cut in the cold, cubed unsalted butter until the mixture resembles coarse crumbs. In a separate bowl, whisk together an egg, white vinegar, and ice water; drizzle this mixture into the crust until it just comes together. Chill the dough for 30 minutes.

Once chilled, roll the dough into a 12-inch circle on a lightly floured surface. Carefully transfer it into a pie plate, gently pressing it into the edges. Preheat your oven to 375°F and blind-bake the crust for 15 minutes until it’s lightly golden. Remove it from the oven, brush with egg wash to create a shine, and set aside to cool.

In a large bowl, whisk together eggs, pure canned pumpkin, and sour cream until smooth. Stir in bourbon, vanilla extract, and your chosen spices until well combined. Heat pure maple syrup in a small saucepan until it thickens slightly, then mix it with heavy cream and incorporate this mixture into the pumpkin blend until fully combined, creating a creamy filling.

Pour the luscious filling into the cooled crust, ensuring it spreads evenly. Bake the pie at 350°F for 55-60 minutes, keeping an eye out for a slightly jiggly center, which indicates it's just right. The filling will firm up as it cools. Once done, remove from the oven and let it cool completely before serving.

After the pie has cooled, place it in the refrigerator overnight for the best flavor meld. When ready to serve, remove it from the fridge and sprinkle a thin, even layer of granulated sugar over the top crust. Using a kitchen torch or broiler, caramelize the sugar until it forms a crispy, golden topping—watch closely to avoid burning.

Slice your stunning Bourbon Brûlée Pumpkin Pie, revealing its creamy filling and delightful crispy topping. Serve with freshly whipped cream or a scoop of vanilla ice cream to take it over the top. This pie is perfect for gatherings or a cozy evening at home—each bite a celebration of autumn flavors!