For the Pie Crust:
Add flour, sugar and salt to the bowl of food processor. Pulse. Add butter and pulse until it resembles coarse meal or peas with small chunks of butter. Add 2 tablespoons water and pulse until it just comes together. It should stick together when pinched, add more water if necessary.
On lightly floured board, work dough gently until it forms into ball. Wrap in plastic wrap and chill in fridge for one hour.
Roll dough out on floured board into 12-inch round. Gently place crust into 9-inch pie plate, making sure to press into sides. Trim any overhang, tuck edges under and crimp with your fingers or fork. Prick the dough with a fork. Chill for 15 minutes.
Preheat oven to 375°F. Line pie crust with foil. Add pie weights and bake for 15 minutes. Remove foil and bake for 7 minutes or until crust looks cooked on bottom. Let cool while you make the filling. Reduce oven temperature to 350°F.
For the Maple Bourbon Custard:
Add maple syrup and cream to the bowl of an electric mixer. Whisk until frothy.
Add brown sugar, egg yolks, salt, nutmeg, cinnamon, vanilla bean paste and bourbon. Beat until well combined.
Pour filling into crust. Bake for 45 minutes or until filling is set, but still jiggles in the center. Cool on rack for 2 hours.
For the Whipped Cream:
Beat cream with electric mixer on medium-high speed until it begins to thicken. Reduce speed and add sugar and vanilla. Increase speed and whip until it forms soft peaks.
Serve pie with whipped cream. Grate nutmeg on top.