1. Make Pie Dough: Whisk flour, sugar and salt in a large bowl. Add butter pieces and toss to coat in the flour. Using hands or a pastry cutter work butter into the flour until there are some pea sized pieces and the butter has mostly been incorporated to resemble a coarse meal. Drizzle on 3 tablespoons water and toss with a fork. Gather the dough together into a ball. If it doesn’t come together drizzle on 1 to 3 more tablespoons ice water and repeat tossing it and bringing it together. Flatten dough into a disk, wrap with plastic and refrigerate 30 minutes to firm up. See note for make-ahead instructions.

2. Prep Oven: Arrange oven rack in the lower third of the oven. Preheat oven to 375 degrees F.

3. Make Pie Crust: Roll dough out to a 12-inch circle with a rolling pin on a lightly floured surface. Transfer to a shallow 9-inch pie plate. Roll excess dough under edge to create tall wall of dough along rim of plate and crimp edges. Refrigerate while you prepare the filling.

4. Make filling: Whisk pumpkin puree, maple syrup, sour cream, eggs, Bourbon and pumpkin pie spice in a large bowl.

5. Assemble and Bake: Pour filling into the shell and bake in the lower third of the oven until starting to brown, about 20 minutes. Reduce heat to 325 degrees F and continue baking until the filling starts to puff along the outside but the center barely jiggles, 35 to 45 minutes longer. Let cool completely before serving, about 1 ½ hours.