Prepare the pie crust first. Cube the butter into small pieces, then place into the freezer for 10 minutes, until it’s very cold. Next, place the cold butter, flour and salt into a food processor. Pulse the butter and flour together for about 1 minute, until fine crumbs form. Slowly pour in the cold water with the processor running, until a dough ball forms. Remove the dough from the food processor and shape into a flat disk. Cover it well with plastic wrap and place into the refrigerator to chill for 1 hour. You can prepare the pie crust in advance, too.

Preheat the oven to 425F/218C. Once the dough is chilled divide it into two pieces: 1/3 and 2/3. Sprinkle your work surface and rolling pin with flour. Gently roll out the pie dough until it’s about 2 inches larger than your pie pan; I used a 9-inch (23-cm) pan. To transfer the dough, gently roll the dough onto the rolling pin, then unroll the dough over the pan. Using your fingers, gently press the dough into the bottom and sides, ensuring there are no air pockets. Garnish the edges of the dough with the remaining dough. Watch my video recipe to see how I did it.

Line the inside of the pie with parchment paper and fill it with pie weights or dried beans. Bake the crust for 10 minutes, then remove and cool while preparing the filling.

For the maple pumpkin filling, simply combine all the ingredients in a large mixing bowl: pumpkin puree, eggs, sugar, evaporated milk, maple syrup, bourbon, spices, vanilla and cornstarch. Whisk the ingredients together for 2 to 3 minutes, until the mixture is uniform and smooth. Pour the prepare filling into the prebaked pie crust.

Reduce the oven temperature down to 350F/177C. Bake the pie for 50 to 60 minutes, until the top is set. Half way through baking, cover the edges of the pie crust with foil or pie crust protectors to prevent the edges from burning. As the pumpkin pie bakes, the filling is going to puff up a bit and then settle back down once the pie is out of the oven. The center should be almost set when ready, with just a slight wobble. Remove the pie from the oven and let it cool for about an hour at room temperature, before placing it into the refrigerator to chill for at least 2 hours.

For the maple whipped cream: place the chilled heavy cream, confectioner’s sugar and maple extract into a large mixing bowl. Whisk on high speed for 3 to 4 minutes, until stiff peaks form. Transfer the whipped cream into a pastry bag tipped with a star tip (I used Ateco tip #847).

When serving the pumpkin pie, add dollops of whipped cream onto each slice and sprinkle with ground cinnamon for garnish.