Prepare the Dough:
Mix the sugar and cinnamon in a small bowl and set aside. In another bowl, whisk together the egg and water to make an egg wash.
Roll out 1 circle of pie dough into a pie plate, pressing gently into the corners. Flute the edges. Using decorative cutters, cut out 35 leaf shapes from the remaining dough. Brush the leaves with egg wash and sprinkle with cinnamon sugar. Attach the leaves to the pie crust, brushing the backs with egg wash, and arrange them along the edges. Use aluminum foil balls to support the leaves and keep their shape while baking. Dock the pie shell with a fork and freeze while you make the filling.
Prepare the Filling:
Preheat the oven to 425°F (220°C). In a large microwave-safe bowl, combine pumpkin puree, pumpkin pie spice, orange zest, and salt. Microwave for 1 minute to blend flavors and reduce the canned taste. Let cool, then whisk in sweetened condensed milk and eggs until smooth.
Pour the filling into the chilled pie shell. Bake at 425°F for 15 minutes, then reduce the heat to 350°F (175°C) and continue baking for 35-40 minutes, until the center is set but slightly jiggly. Cool for 20 minutes, then refrigerate for at least 2 hours.
Prepare the Brûlée Topping:
Preheat the oven to 400°F (200°C) and line a baking sheet with a silicone mat or parchment paper. Spread sugar in a thin layer on the baking sheet and bake for 12-15 minutes, watching closely after 12 minutes to avoid burning. Remove when the sugar is a shade or two lighter than desired. Cool completely, then break into shards and process in a food processor until fine.
Make the Whipped Cream:
In a mixing bowl, whip the heavy cream until it thickens. Add confectioners sugar and continue whipping until soft peaks form. Fold in vanilla bean paste and bourbon until just combined.
Assemble the Pie:
Just before serving, sprinkle a thin layer of caramelized sugar over the top of the pie. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. If using a broiler, protect the pie crust with aluminum foil to prevent burning.
Top with bourbon vanilla whipped cream, a sprinkle of fresh nutmeg, orange zest, and mint leaves. Serve immediately.