In a food processor, combine all-purpose flour, granulated sugar, and salt, pulsing until well blended. In a separate bowl, whisk together the egg, white vinegar, and ice water; add to the flour mixture along with the cold, cubed unsalted butter. Pulse until coarse crumbs form, then transfer the mixture to a floured surface, press into a disc, wrap in plastic, and refrigerate for 30 minutes.

After chilling, roll the dough on a lightly floured surface into a 12-inch circle, then fit it into a 9-inch pie plate. Trim any excess dough hanging over the edges and crimp as desired. Chill the crust again while you preheat your oven to 375°F.

Once preheated, bake the crust for 15 minutes or until lightly golden, brush with beaten egg white, and allow it to cool completely.

In a large mixing bowl, whisk together the eggs, pure canned pumpkin, sour cream, bourbon, vanilla extract, and your chosen ground spices until the mixture is smooth and free of lumps.

In a small saucepan, heat pure maple syrup until warm and stir in the heavy cream; then, slowly combine this with the pumpkin mixture until well incorporated, ensuring everything is evenly blended.

Pour the creamy filling into the prepared pie crust, smoothing out the top. Bake in the preheated oven at 350°F for 55-60 minutes. The center should jiggle slightly when gently shaken, but not appear liquid.

Once baked, remove from the oven and let the pie cool at room temperature before transferring it to the refrigerator, ideally overnight for the best flavor.

Before serving your Bourbon Brûlée Pumpkin Pie, sprinkle an even layer of granulated sugar generously over the top, covering the filling. Using a kitchen torch, carefully caramelize the sugar until it forms a golden, bubbly crust; alternatively, broil it in the oven for a few minutes, watching closely to prevent burning.

Allow the pie to sit for a few minutes before slicing into this delightful dessert.