Dark maple syrup and good bourbon put this pumpkin pie filling over the top. We invariably have extra – perfect for an American-style crème brûlée.
We are right around the corner from the pumpkin pie holiday of the year – my birthday. ;) Last weekend, Jack made his delicious maple pumpkin pie from a fresh pumpkin we found in one of our local markets here in Ulaanbaatar. As is often the case, we ended up with extra filling, so…
Armed with granulated sugar and a kitchen torch, I put it to delicious use. This brûlée deserves a recipe of it’s own and could easily take the place of my traditional birthday pie or Thanksgiving dessert. Follow the original recipe here to make a traditional pie. Or use this recipe to make eight individual servings of a new twist on a holiday favorite.
Maple Pumpkin Pie Brûlée
- 3 large eggs
- 2 cups pumpkin purée, either canned or made from fresh roasted pumpkin or squash
- 1 cup heavy whipping cream
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp mace or nutmeg
- 2 tbsp bourbon
- extra granulated sugar for the top
- Preheat oven to 350 degrees F (175 degrees C).
- Beat eggs in a large mixing bowl.
- Mix next nine ingredients into eggs. Mixture should be smooth.
- Evenly divide mixture into 8 half cup ramekins.
- Place ramekins in a large baking dish.
- Pour enough water into baking dish so that water comes at least halfway up the sides of the ramekins.
- Bake until the filling is set, about 40 minutes.
- Remove ramekins from water and chill in the refrigerator for 2 hours. (Covered, they will keep nicely for a couple of days.)
- Half an hour before serving, set the ramekins on counter to come to room temperature.
- Sprinkle a generous 1/2 tsp of granulated sugar on top of each ramekin.
- Using a kitchen torch, melt the sugar to create a crisp, caramelized top.
- Allow the pumpkin brûlée to sit for 5 minutes before serving.
Makes 8 half cup ramekins.
You might also like our other favorite pumpkin pie recipe by Craig Claiborne.