Ingredients

4 cups Heavy cream
8 Egg yolks
1/2 cup Sugar
1/2 tsp. Vanilla
1/2 cup Pumpkin puree
1/4 tsp. Ground cinnamon

For the sugar crust

2 tsp. Granulated Sugar
1 tsp. Brown sugar

For service

Toasted sliced almonds as needed (optional)
Chef Larry's Chocolate Bourbon Sauce as needed (recipe follows)
1 cup Lightly sweetened whipped cream
Chocolate shavings to garnish

Method
Preheat oven to 325 degrees F. Combine cream and vanilla in a saucepan, scald over medium heat. Remove from heat and let cool for 15 minutes. Place egg yolks, sugar and cinnamon in mixing bowl, mix using wire whisk. Add pumpkin puree and mix thoroughly. Slowly incorporate cooled cream into egg yolk mixture. Portion mixture into brulee dishes or ramekins. Create a "bain marie" by placing filled brulee dishes in a deep baking pan and adding 1 inch of water to the pan. Bake in preheated oven at 325 degrees F for 1 hour. Remove and refrigerate.

Prepare Chef Larry's Chocolate Bourbon Sauce per recipe, reserve. For service: Combine 2 tsp. granulated sugar and 1 tsp. brown sugar. Sprinkle 1 tsp. sugar mixture over each crème brulee. Glaze in top broiler or with small torch. Top each Pumpkin Crème Brulee with sweetened whipped cream. Garnish with toasted sliced almonds and chocolate shavings. Serve with Chef Larry's Chocolate Bourbon Sauce.

Yield: 6 Servings

Chef Larry's Chocolate Bourbon Sauce
Ingredients

1 lb. Dark bitterwseet chocolate, chopped
6 oz. Half and half or cream
1 oz. Butter
2 oz. Bourbon

Method
Place half and half or cream in a saucepan. Heat over medium low heat until steam rises from surface. Add chopped chocolate and stir until well incorporated. Stir in butter until well incorporated. Stir in Bourbon, mix well. Heat just before service.

Yield: 2 cups