Ingredients

The following ingredients have 10 Servings
  • 1 cup canned pumpkin puree
  • 3 cups heavy cream
  • 1 vanilla bean, split lengthwise
  • 8 egg yolks
  • 1/3 cup granulated sugar
  • 1/4 teaspoon ground cinnamon, optional
  • 1/8 teaspoon ground nutmeg, optional
  • 2/3 cup crumbled amaretti cookies
  • 1 tablespoon finely chopped crystallized ginger

Instruction

  • In a heavy saucepan over medium heat, bring pumpkin puree cream and vanilla bean halves to a boil; set aside for 15 minutes, and then remove vanilla bean halves. In a medium metal bowl or the top of a double boiler, combine egg yolks and sugar. Place bowl over a pot of barely simmering water (make sure bottom of bowl doesn't touch water). Whisk constantly until mixture forms a ribbon when you lift the whisk, about 6 or 8 minutes. Be careful not to overheat, or egg mixture could curdle.
  • Whisk in hot pumpkin mixture, and cook over medium heat, whisking often, until mixture has consistency of thick cream, 40 to 50 minutes. Mixture should gently steam; be careful not to overheat. Add cinnamon and nutmeg, if using, and mix well. Strain into a pitcher or a bowl with a pouring lip.
  • Divide mixture among 10 to 12 teacups, ramekins or custard cups. Refrigerate at least 4 hours or up to 2 days. Just before serving combine amaretti crumbs and ginger, and sprinkle on top of each dessert.