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.
*Do not substitute canned pumpkin pie filling for the pumpkin pie puree. Pumpkin pie filling has added sugar and spices.
*An aged rum, scotch/whisky, or cognac can be substituted for the bourbon. Alternatively, replace with 1 to 2 teaspoons (5 to 10 ml) of bourbon extract, or a tablespoon (15 ml) of pure vanilla extract.
*Evaporated milk, heavy cream, or whole milk can be substituted for the half-and-half cream.
*1 tablespoon of pumpkin spice can be substituted for the spices used in this recipe.
*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar. Note that the resulting slices may have a more pronounced caramel undertone and may be darker in colour than the original recipe.
