In a mixing bowl, cream together the room temperature butter, powdered sugar, and vanilla (seeds scraped from the pod or use vanilla sugar) until well combined.

Separate one egg, keeping the egg white aside, and add one egg and one yolk to the butter mixture. Mix until smooth.

Gradually add the all-purpose flour and mix until the dough comes together.

Shape the dough into a round, wrap it in plastic, and let it rest in the refrigerator for at least 1 hour, preferably overnight.

After resting, roll out the dough on a floured surface until it's about ⅓ cm or ¼ inch thick.

Carefully place the rolled-out dough into an 11-inch or 28 cm tart form, pressing it into the corners and trimming off any excess dough.

Line the tart with foil and add baking beans to weigh it down.

Bake the tart shell in a preheated oven at 375°F (190°C) for 20 minutes.

Remove the foil and beans, brush the tart shell with the reserved egg white, and bake for an additional 10-15 minutes until it turns light golden brown. Allow the tart shell to cool.

In a saucepan, cook the canned pumpkin, spices (cinnamon, nutmeg, and freshly grated ginger OR pumpkin spice mix), and sugar together for about 10 minutes over medium heat. Stir continuously while cooking so it doesn't stick and burn.

Take off the heat and pour into a bowl.

Whisk in the maple syrup and vanilla extract until well combined.

Slowly add the heavy cream and milk while continuing to whisk the mixture.

In a separate bowl, whisk the eggs and yolks together and then add them to the pumpkin mixture. Stir until fully incorporated.

Pour the pumpkin filling into the pre-baked tart shell.

Preheat your oven to 400°F (200°C).

Bake the tart at this higher temperature for ten minutes, then reduce the heat to 300°F (150°C).

Continue baking for an additional 20-40 minutes or until the filling is just set.

Allow the baked tart to cool, then refrigerate it until ready to serve.

When ready to serve, brûlée the tart's surface.

Sprinkle on an even layer of sugar and, using a kitchen torch, burn until it forms a caramelized, crispy topping.

Eat immediately and enjoy!