1-To prepare the crust: Combine 2 cups sifted all-purpose flour, 1 tablespoon granulated sugar, and 1 teaspoon salt in a food processor and pulse to mix. In a small bowl, whisk 1 lightly beaten egg, 1/2 teaspoon vinegar, and 1/4 cup ice cold water, then add 3/4 cups cold unsalted butter cut into pieces to the flour mixture and pulse until coarse crumbs form. Gradually add the liquid mixture and pulse until dough forms, wrap in plastic, and refrigerate for 30 minutes.

2-Building and Baking the Crust: Roll the dough into a 12-inch circle and place it in a 9-inch pie plate, trimming the edges and shaping with finger ripples. Cover with parchment and pie weights or dried beans, then bake for 15 minutes until lightly golden. Brush with 1 lightly beaten egg for egg wash and reduce the oven to 350°F. This step helps keep the crust crisp and prevents sogginess, as mentioned in our tips.

3-For the filling: In a large bowl, whisk 3 eggs, 1 15-ounce can 100% pure canned pumpkin, 1/4 cup sour cream, 2 tablespoons bourbon, 2 teaspoons vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon ground cardamom, and 1/8 teaspoon salt. In a saucepan, heat 3/4 cup pure maple syrup to a simmer and cook for 2-3 minutes until slightly thickened, then remove from heat and gradually whisk in 1 cup heavy cream. Mix this into the pumpkin mixture and pour into the prepared crust.

4-Baking and Finishing Touches: Bake at 350°F for 55-60 minutes until the center sets but slightly jiggles, then cool completely and refrigerate overnight. Before serving, sprinkle 3 tablespoons granulated sugar on top and use a kitchen torch to brûlée until golden. The total preparation time is about 2 hours, plus overnight chilling, so plan ahead for the best results. For more crust ideas, check out how to make the perfect pumpkin pie crust from experts.