Ingredients: 1 1/2 cups light cream, 6 egg yolks, 3/4 cup sugar, 1/2 tsp. vanilla, 3/4 tsp. pumpkin pie spice, 1 1/2 cups heavy cream, 1 1/2 cups canned pumpkin
Directions: Scald cream in a heavy saucepan. Whisk yolks, sugar and vanilla in a medium bowl. Gradulally whisk in the cream, add teh spice. Return to saucepan and stir over medium-low heat until mixture thickens, about 10 minutes; do not boil. Remove from heat. Whisk in the heavy cream and the pumpkin. Refrigerate until well chilled.