1 can (15 oz) pumpkin puree or 2 cups fresh
3/4 cup granulated sugar
3 large eggs
1 cup heavy cream
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup brown sugar (for topping)
1 tablespoon bourbon
1 teaspoon vanilla extract
Preheat your oven to 350°F (175°C). Prepare a baking dish with a shallow layer of water for the water bath.
In a large mixing bowl, combine the pumpkin puree, eggs, granulated sugar, heavy cream, ground cinnamon, ground ginger, and salt. Whisk together until the mixture is smooth and well blended.
Divide the pumpkin mixture evenly among 6-8 ramekins, depending on their size.
Place ramekins in the water bath and bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours to set further.
In a mixing bowl, beat the heavy cream, bourbon, and vanilla extract until soft peaks form. Sweeten with powdered sugar if desired.
Just before serving, sprinkle a thin layer of brown sugar over each set pumpkin fill. Use a kitchen torch to caramelize the sugar until golden and crisp, or broil in the oven for just a few minutes, watching closely.
Top each brûlée with a generous dollop of bourbon vanilla whipped cream and enjoy!
