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Pumpkin Bourbon Custards with Walnut Brittle | URBAN BAKES

Pumpkin Bourbon Custards with Walnut Brittle

  • Author: URBAN BAKES
  • Total Time: 9 hours
  • Yield: 6 custards 1x


Easy One-Bowl Pumpkin Bourbon Custards are Spiced and Spiked to Perfection. Dollop with Bourbon Whipped Cream and a Small Serving of a Caramel-Like Walnut Brittle to give a Wonderful Crunch to this Fall Flavored Creamy Treat!




  • 15 oz (425 grams) pumpkin puree
  • 14 oz (397 grams) fat free sweetened condensed milk
  • 4 large eggs
  • 2 tablespoons (30 ml) bourbon
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt


  • 1/4 cup (50 grams) granulated sugar
  • 2 tablespoons (30 ml) light corn syrup
  • 2 tablespoons (30 ml) water
  • 1 tablespoon (14 grams) unsalted butter
  • 1/4 teaspoon baking soda
  • pinch of Kosher salt or any coarse salt
  • 1/2 cup (60 grams) toasted walnut brittle, chopped


  • 1/4 cup (60 ml) heavy cream
  • 1 to 2 (15 to 30 ml) tablespoons bourbon
  • 1 tablespoon (13 grams) granulated sugar



  1. CUSTARD: Heat oven to 325°F (160°C).  Using vegetable oil or cooking spray, coat the bottom and sides of 6 (6 oz) ramekins; set aside.
  2. In a large bowl, mix sweetened condensed milk, eggs, bourbon, vanilla, pumpkin pie spice and salt until smooth. Evenly pour batter into each ramekin.  
  3. In a 13×9 inch pan carefully fill about 1/3 to 1/2 way full with hot water.  Gently place each ramekin into the pan.  Ensure the water does not rise higher than 1/2 inch (1 1/4 cm) from the rim of the ramekins.  
  4. Bake for 45 minutes or until a knife inserted in center comes out clean.   Carefully transfer ramekins to a cooling rack to allow custards to cool completely. 
  5. Cover and refrigerate for 8 hours
  6. BRITTLE: Using vegetable oil or butter lightly coat a baking sheet.  Alternatively, place a silicone baking mat over the baking sheet and set aside. 
  7. In a small saucepan on medium heat, bring sugar, corn syrup and water to a light rolling boil. Do not stir. Continue to boil until sugar is completely dissolved and liquid begins to turn to a golden-amber color, about 5 to 10 minutes. Note: Around the 5 minute mark or when a candy thermometer approaches 300°F (150°C), keep an eye out. The color of the caramel liquid can quickly change within seconds from amber to an undesirable dark brown color.
  8. Immediately remove pan from heat and stir in butter, baking soda and walnuts; mix until fully coated. Transfer and evenly spread onto the baking sheet.
  9. Allow brittle to cool for about 10 minutes. When hardened, break brittle into small pieces; set aside.
  10. WHIPPED CREAM: In a medium bowl using an electric mixer, whisk on high heavy cream, 1 tablespoon (15 ml) bourbon and sugar to soft peaks.  Taste test.  If more bourbon is desired, add remaining bourbon.  Continue to whisk until stiff peaks form. 
  11. Remove chilled custards from fridge, place a dollop of whipped cream and sprinkle pieces of brittle on top.  ENJOY!
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Cuisine: American

Keywords: pumpkin custard, fall baking, bourbon

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