To make the crust, combine the flour, salt and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed for about 1½ minutes, until the mixture looks crumbly with small, pea-sized pieces of butter throughout. Whisk together the egg and the cream, then add to the flour mixture. Mix on low speed until just combined, and then continue mixing for about 10 more seconds. If the dough is too dry to form a ball, add more cream, a tablespoon at a time, until the mixture comes together. Gently mold the dough into a disc and wrap tightly in plastic. Refrigerate for at least an hour.

When ready to make the tart, generously flour a large surface. Roll the dough into a circle about ⅛-inch thick, fold over the rolling pin and transfer to a 10-inch tart pan. Gently press the dough into place. Heat oven to 350º.

To make the filling, spoon the pumpkin to a large bowl. Whisk in the eggs, one at time, until thoroughly incorporated. Whisk in the sugar and spices, then the cream and bourbon. Pour the pumpkin mixture into the prepared crust and bake for 45 to 50 minutes, or until the filling has set. Allow to cool for at least 1 hour before serving. When ready to serve, top with freshly whipped cream, if desired.