Pumpkin Pie Creme Brulee

Mix together the flour and 1/8 teaspoon salt. Cut the butter into small chunks and add it in using a pastry blender or a fork. Once the butter is added, add 1 teaspoon of water and work it into a dough. If it's too wet, sprinkle a little extra flour. If it's not wet enough, add a touch more water to get the desired consistency.

Cut the dough into four pieces and roll each individual piece out. Lay the dough over ramekins and shape it in. Prick with a fork to release steam and place a few beans on the bottom to prevent bubbling. Bake in a 350 degree oven for 25 minutes. Pull them out and let them cool.

While the crust is cooling, combine the cream, evaporated milk, vanilla, maple syrup, and pumpkin pie spice into a pan. Heat until just boiling, then remove from heat.

Whisk the egg yolks and 1/2 cup sugar well. Grab about 1/2 cup of the heated cream and slowly temper it into the egg mixture. Slowly add the tempered egg mixture back into the remaining cream while continuing to whisk. Finally, add the pumpkin and whisk it all together.

Pour the pumpkin mixture into the cooled crusts. Place the ramekins in a deep baking dish and fill it up with hot water to the line of the custard, creating a water bath. Ensure no water gets into the custard.

Bake in a 300 degree oven for about 45 minutes, or until the center is slightly jiggly. Remove from oven, let cool, then refrigerate overnight.

Sprinkle a thin layer of sugar for sprinkling over the top of each creme brulee. Using a kitchen torch, cook the sugar until it melts and just starts to brown. Alternatively, if you don't have a torch, place them under the broiler in your oven for 2 minutes.