Gather all your ingredients to ensure a streamlined cooking process.

In a food processor, combine the sifted flour, sugar, and salt by pulsing briefly.

In a small bowl, whisk together the egg, white vinegar, and ice-cold water.

Add the cold butter pieces to the flour mixture and pulse until the mixture resembles small coarse crumbs.

Gradually sprinkle the egg and water mixture over the flour and butter while pulsing until the dough starts to come together.

Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 375 degrees Fahrenheit.

Roll out the dough into a 12-inch circle to fit a 9-inch pie plate. Trim excess edges.

Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes until golden.

Remove from the oven and brush the crust lightly with the beaten egg white.

Lower oven temperature to 350 degrees Fahrenheit.

In a large bowl, whisk together the eggs, canned pumpkin, sour cream, vanilla extract, bourbon, cinnamon, salt, ginger, nutmeg, cardamom, and allspice until fully combined.

Heat the maple syrup in a saucepan until it simmers, then whisk in the heavy cream, creating a smooth mixture.

Whisk the warm maple cream mixture into the pumpkin filling until thoroughly incorporated.

Pour the filling evenly into the pre-baked pie crust.

Bake at 350 degrees Fahrenheit for 55 to 60 minutes, or until the center is set but still slightly jiggly.

Allow the pie to cool completely to room temperature, then refrigerate overnight.

Before serving, sprinkle an even layer of granulated sugar over the top of the pie and use a kitchen torch to caramelize the sugar.

Slice and serve the pie chilled or slightly warmed.