Simple Maple Bourbon Pumpkin Creme Brulee Recipe

Maple bourbon pumpkin creme brulee is a fancy dessert that is rich and creamy.

– 15 ounces canned pumpkin (not pumpkin pie filling) – 3 large eggs – 2 Tbsp bourbon – 1 tsp pumpkin pie spice – 1 tsp vanilla bean paste – 1 tsp vanilla extract – 1/4 tsp sea salt – 3/4 cup pure maple syrup – 1 cup heavy cream – 4 Tbsp granulated sugar, or more if needed



Preheat oven to 350F. Place your ramekins in a 9x13 pan. Mix the pumpkin, eggs, bourbon, spice, vanilla paste and extract, and salt in a large bowl with a spout until smooth.

Step 1

Step 2

Heat maple syrup in a small heavy-bottomed saucepan till boiling. Lower the heat and boil for 3 minutes, stirring occasionally.

Step 3

Remove the pan from heat and add 1/3 cup of cream at a time. As you pour this heated maple cream into the pumpkin mixture, stir continually.

Step 4

Fill ramekins with custard. Fill the outer pan with boiling tap water halfway up the ramekins. Bake 25-30 minutes. 

Step 5

Jiggling them slightly wobbles them. After baking, let the ramekins rest in the hot water for 15 minutes. Their center shouldn't be unstable after 15 minutes.

Step 6

Cool the cups on a rack after removing them from the pan. Cover and chill until totally chilled. Leave them overnight or for two days.

Step 7

Sprinkle a light sugar coating on the custards and use a kitchen torch to melt and caramelize it before serving. See post for bruleeing advice. Serve now.

Also See

Super Chocolate Pot de Crème Recipe