Ingredients
- 1 can pumpkin puree
- 3 cups heavy cream
- 1 vanilla bean, split lengthwise
- 8 egg yolks
- 1/3 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2/3 cup crumbled amaretti cookies
- 1 Tablespoon finely chopped crystallized ginger
Preparation
Step 1
1. 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 the vanilla bean halves. In a medium metal bowl or top of a double boiler, combine the egg yolks and sugar. Place bowl over a pot of barely simmering water. Whisk constantly, until mixture forms a ribbon when you lift the whisk, about 6-8 minutes. Be careful not to overheat, or egg mixture could curdle.
2. Whisk in hot pumpkin mixture, and cook over medium heat, whisking often, until mixture has consistency of thick cream, 40-50 minutes. Mixture should gently steam; be careful not to overheat. Add cinnamon and nutmeg, and mix well. Strain into a pitcher or a bowl with pouring lip.
3. Divide mixture among 10-12 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.
Yield: 10-12 servings