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

Ingredients

• 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

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat eggs in a large mixing bowl.
3. Mix next nine ingredients into eggs. Mixture should be smooth.
4. Evenly divide mixture into 8 half cup ramekins.
5. Place ramekins in a large baking dish.
6. Pour enough water into baking dish so that water comes at least halfway up the sides of the ramekins.
7. Bake until the filling is set, about 40 minutes.
8. Remove ramekins from water and chill in the refrigerator for 2 hours. (Covered, they will keep nicely for a couple of days.)
9. Half an hour before serving, set the ramekins on counter to come to room temperature.
10. Sprinkle a generous 1/2 tsp of granulated sugar on top of each ramekin.
11. Using a kitchen torch, melt the sugar to create a crisp, caramelized top.
12. 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.