In a 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 until the mixture resembles coarse crumbs. Stir in 1 large egg, 1 tablespoon of vinegar, and a few tablespoons of cold water, mixing until a dough forms. Shape the dough into a disc, wrap in plastic, and chill in the refrigerator for 30 minutes.

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface until it fits your pie dish. Carefully transfer the rolled dough into the dish, pressing it gently into place. Prick the bottom with a fork to prevent bubbling. Cover the crust with parchment paper, fill with pie weights, and bake for 15 minutes. Remove the weights and parchment, baking for an additional 10–15 minutes until golden. Allow to cool slightly.

In a large mixing bowl, whisk together 3 large eggs until frothy. Add 1 can (15 ounces) of pure pumpkin, 1/4 cup of sour cream, 1/4 cup of bourbon or fruit juice, and 2 teaspoons of vanilla extract. Sprinkle in 1 teaspoon of ground cinnamon, 1/4 teaspoon each of ground ginger, nutmeg, cardamom, and allspice, along with 1/2 teaspoon of salt and 3/4 cup of maple syrup. Mix until smooth and well combined.

Pour the pumpkin filling into the cooled pie crust, spreading it evenly. Bake at 375°F (190°C) for 50–60 minutes until the filling is set but still slightly jiggly in the center. Once baked, remove the pie from the oven and let it cool at room temperature. For the best texture of the Bourbon Brûlée Pumpkin Pie, refrigerate it for several hours or overnight before serving.

For the topping, whip 1 cup of heavy cream in a bowl until soft peaks form. Gently spread the whipped cream over the cooled pie. Drizzle with additional maple syrup for a touch of sweetness, and sprinkle 3 tablespoons of granulated sugar evenly across the top to prepare for the brûlée finish.

Using a kitchen torch, carefully caramelize the sugar topping until it turns a beautiful golden brown, creating a crunchy layer. If you don't have a torch, you can briefly broil the pie in the oven, watching closely to prevent burning. Once caramelized, let the Bourbon Brûlée Pumpkin Pie cool slightly before slicing and serving.