1-First, preheat your oven to 375°F (190°C) for the crust prep. Combine the flour, sugar, and salt in aarnya food processor, then whisk the egg, vinegar, and ice-cold water in a separate bowl. Add the cold butter to the dry mix and pulse until it forms crumbs, then add the egg mixture and pulse until dough comes together. Wrap it up and chill for 30 minutes before rolling it into a 12-inch circle for a 9-inch pie plate.

2-Baking the Crust: Once rolled, trim the edges and add a decorative touch, then pre-bake at 375°F lined with parchment and weights for 15 minutes until golden. Brush with egg wash and drop the oven to 350°F. For the filling, whisk the eggs, pumpkin, sour cream, bourbon, vanilla, and all those spices in a bowl while you simmer the maple syrup for 2-3 minutes to thicken it.

3- Gradually whisk in the heavy cream to the hot syrup, combine it with the pumpkin mix, and pour into your pre-baked crust. Bake at 350°F for 55-60 minutes until set but still a bit jiggly in the center, then cool completely and refrigerate overnight. Just before serving, sprinkle on the sugar and torch it for that perfect brûlée top trust me, it’s the cherry on top!