Salted Maple Bourbon Pumpkin Slices
Back to Recipes & MoreIngredients
- 2¼ cups (318 g) graham cracker crumbs
- ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
- ¼ tsp (2 g) salt
- ⅓ cup (76 g) butter, melted
- 2 tbsp (16 g) all-purpose flour
- 1½ tsp (5 g) ground cinnamon
- ½ tsp (3 g) salt
- ½ tsp (1 g) ground ginger
- ½ tsp (1 g) ground nutmeg
- ¼ tsp (1 g) ground cloves
- ¼ tsp (1 g) ground black pepper, finely ground
- 2 cups (480 g) pumpkin puree (canned or homemade)(see Chef’s Tips)
- ⅓ cup (83 ml) pure maple syrup
- 3 large eggs, lightly beaten
- 2 tbsp (30 ml) bourbon (see Chef’s tips)
- 1 cup (250 ml) half-and-half (10% cream) (see Chef’s Tips)
- ½ cup (109 g) Redpath Golden® Yellow Sugar, packed
- Pinch of flaky sea salt
- Whipped cream
- Sponge toffee
- Pure maple syrup
- Flaky sea salt
Equipment
9-inch square baking pan
Parchment paper
Scale OR dry measuring cups
Measuring spoons
Liquid measuring cup
Medium bowl
Heat-proof spatula
Flat-bottomed drinking glass (optional)
Small bowl
Whisk
Large bowl
Small, heavy-bottomed saucepan
Wire cooling rack
Chef’s knife
Instructions
Step 1
Preheat oven to 450°F (232°C). Lightly grease and line a 9-inch square baking pan with parchment paper, ensuring a 1- to 2-inch overhang on all sides for easy unmoulding.
Step 1
In a medium bowl, combine graham cracker crumbs, the Redpath® Golden Yellow Sugar, and salt. Mix until well combined.
Step 2
Drizzle the melted butter over the crumbs. Mix until crumbs are evenly coated.
Step 3
Transfer the crumbs into the prepared baking pan. Evenly press the crumbs into the bottom of the pan, using a flat-bottomed drinking glass or a dry measuring cup to help. Place into the fridge to firm up until needed.
Step 1
In a small bowl, whisk together the flour, ground cinnamon, salt, ginger, nutmeg, cloves, and black pepper until evenly dispersed.
Step 2
In a large bowl, whisk together the pumpkin puree, maple syrup, lightly beaten eggs, and bourbon. Whisk in the spice mixture until well combined. Set aside to allow flavours to meld; at least 5 minutes.
Step 3
In a small heavy-bottomed saucepan, combine the half-and-half with the Redpath® Golden Yellow Sugar. Place and stir over medium heat until the brown sugar is dissolved and the cream is steaming; do not bring to a simmer.
Step 4
Gradually add the cream to the pumpkin mixture while constantly stirring with the whisk until mixture is smooth and homogenous.
Step 5
Pour the filling into the prepared crust. Place into the preheated oven and bake for 10 minutes. Carefully rotate pan, reduce the oven temperature to 350°F (177°C) and bake for 30 to 35 minutes. The surface of the filling should be set with a slight jiggle in the middle when gently nudged.
Step 6
Remove pan from oven and place onto a wire cooling rack to cool completely; 2 to 3 hours. Place into the fridge to chill and firm up; this will make it easier to slice.
Step 7
Before serving, sprinkle the top with flaky sea salt. Using the parchment overhangs, remove dessert from the pan. Slice into triangles or bars. Serve with whipped cream, a drizzle of maple syrup, and additional flaky sea salt, if desired.
