Instructions
- In a medium saucepan, whisk the pumpkin puree, cream and milk together until combined.
- Toast the nutmeg for a few seconds on the stove until it starts to look wet. Add to a large bowl with the sugar and whisk together.
- Add in 4 egg yolks and whisk until the mixture starts to look pale and fluffy, about 3 minutes.
- Place the pumpkin cream mixture over medium heat mixing occasionally until the mixture is steaming but not boiling.
- Slowly pour the milk mixture into the egg mixture while whisking to temper the eggs. Continue this until you’ve added about 2 cups of the milk mixture into the egg mixture.
- Slowly pour the egg mixture back into the saucepan and place over medium heat.
- Cook until the mixture registers 160 degrees, take off the heat and mix in the cinnamon sticks and vanilla extract.
- Let sit until it comes to room temperature before placing in the fridge to cool and set for about 4 hours.
- Enjoy by itself, with a splash of bourbon, or with a shot of coffee. Keeps up to 1 week chilled in the fridge. Mix before serving.
