In a medium saucepan, add the butter and melt over medium heat. Once bubbles/froth subsides, watch butter closely. Once butter has become slightly browned and a nutty aroma comes up, remove from heat. Slowly add the milk and then the pumpkin pie spice. Return to heat and bring the mixture to a boil. Remove from heat and stir occasionally (3-5 minutes), cooling the mixture slightly.
In your Stainless Mixing Bowl, combine sugar, egg yolks, salt and flour to a smooth paste.
Whisk the paste as you slowly incorporate the milk/butter/spice mixture. Continue to whisk until fully combined into a smooth liquid. Stir in the bourbon.
Cover and refrigerate batter for 24 to 72 hours. Once ready to bake, remove batter from fridge and allow to come to room temperature.
Place the Flexipat Canelé Tray on a Medium Perforated Baking Sheet and set aside. Meanwhile, preheat the oven to 450°F.
Fill each well of the tray 3/4 full. Bake for 20 minutes. Reduce the oven temperature to 400°F for an additional 40-50 minutes (Don’t be afraid and take them out too early…the outside should be very caramelized…dark brown/almost burnt).
Place on a cooling rack and allow the Canelé to cool for 10-20 minutes before removing from the tray. Serve warm or at room temperature, and enjoy!