• Preheat oven to 300 degrees.
• In a nonreactive sauce pan, over medium-low heat, add the cream, milk, cane juice, salt, zest, cinnamon and nutmeg. Bring to a slow simmer. Cook for 2 minutes, then strain into a clean saucepan.
• In a nonreactive mixing bowl add the egg yolks and pumpkin puree and whip until well blended.
• Continue to whip the egg pumpkin mix and slowly pour in the warm cream mix.
• Place 8 each 5 to 6 ounce ramekins in a roasting pan large enough so that they do not touch each other.
• Divide the custard evenly among them.
• Pour boiling water into the roasting pan until it reaches half way up the side of the ramekins. Place in the preheated oven and bake for 30 to 40 minutes and the custard is just set.
• Remove the ramekins from the water and set on a cooling rack. Let cool completely to room temperature then wrap and refrigerate for 8 hours or overnight.
• For the garnish, place cane juice in a sauté pan over low heat and whisk in the butter.
• Add the apples and cook until tender but firm. Remove from heat.

For the topping

• In a chilled nonreactive bowl mix the whipping cream and bourbon. Start to whip the cream and, as the volume grows, drizzle in the syrup until all is incorporated. Whip to soft peaks.

To serve

• Place one good dollop of the whipped cream on each Pots de Crème and serve immediately.