1 can (15 oz) pure pumpkin puree
1 cup heavy cream
3/4 cup granulated sugar
3 large eggs
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/4 cup bourbon (optional)
Extra sugar for brûlée topping
Preheat your oven to 350°F (175°C).
In a mixing bowl, whisk together the pumpkin puree, heavy cream, granulated sugar, eggs, pumpkin pie spice, and vanilla extract until smooth and fully combined.
Place six ramekins in a large baking dish. Pour the custard mixture evenly into each ramekin, leaving some space at the top as it may puff up while baking.
Carefully fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
Bake in the preheated oven for about 40 minutes, or until the edges are set, and the center is slightly jiggly. Test doneness with a knife; it should come out clean.
Remove ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
In a chilled mixing bowl, whip the heavy cream with the bourbon and sugar until soft peaks form.
Once the custards are set, sprinkle a thin layer of sugar on top of each ramekin. Use a kitchen torch to caramelize the sugar until it’s golden brown.
Top with a dollop of bourbon whipped cream and enjoy!
