In our family, we always have a pumpkin pie for thanksgiving dinner. Usually I make it or my Grandma Pat will make it and its always delicious! Last year I made a dairy free pumpkin pie with coconut milk and a strusel topping that was excellent, but this year we wanted to change it up a bit. Rock the boat.
While looking for a pumpkin custard Debbie found a recipe for Pumpkin Crème Brûlée on The Kitchen that she said we absolutely had to try. So we adapted the recipe to suit our tastes and here it is… Basically, we doubled the spices, added bourbon and a vanilla bean. Delish!
To be honest, I think Debbie just wanted to play with her little torch and then break through the hard layer of sugar. She was pretty impatient lol. I can’t really blame her though. That hard sugar layer is pretty spectacular!
This dessert was even better than we thought it would be. Whether you make this for thanksgiving dinner or just because, the smooth and creamy spiced pumpkin custard with a hint of bourbon and the crunch from the hard caramelized sugar is the perfect fall treat.
You won’t even miss the pie!