In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of granulated sugar, and 1 teaspoon of salt. Cut in 3/4 cup of cold unsalted butter with a pastry cutter until the mixture resembles coarse crumbs. Add in one beaten egg, a splash of vinegar, and cold water, mixing until just combined. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes to firm up.

Once the dough has chilled, lightly flour a clean surface and roll it out to about 1/8-inch thickness. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides. Use a fork to prick the bottom of the crust to prevent bubbling. Preheat your oven to 375°F and bake the crust for 25 minutes, or until lightly golden, then set aside to cool.

In a mixing bowl, whisk together 3 large eggs until pale in color. Add in 1 can of pure pumpkin, 1/4 cup of sour cream, 2 teaspoons of vanilla extract, and 3/4 cup of maple syrup. Sprinkle in your spices, including 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon each of nutmeg, cardamom, and allspice. Mix thoroughly until smooth for your Bourbon Brûlée Pumpkin Pie filling.

Pour the creamy pumpkin filling into the pre-baked pie crust, smoothing the top with a spatula. Bake the pie in the preheated oven at 375°F for 50 to 60 minutes, or until the filling is set and slightly jiggly in the center. Keep an eye on the edges of the crust, covering them with foil if they brown too quickly during baking.

Allow the Bourbon Brûlée Pumpkin Pie to cool completely on a wire rack. Meanwhile, in a chilled mixing bowl, whip 1 cup of heavy cream with 3 tablespoons of granulated sugar until soft peaks form. Once cooled, spread the whipped cream generously over the pie for a light and airy topping, ensuring every slice will be luxurious.

Drizzle the top of the whipped cream lightly with maple syrup, then sprinkle 3 tablespoons of granulated sugar evenly over the surface. Using a kitchen torch, carefully caramelize the sugar until it forms a golden brown crust. This step will give the Bourbon Brûlée Pumpkin Pie its signature crunchy topping, providing a delightful contrast to the smooth filling.