Note: Make sure you buy 100% pumpkin puree for this recipe.

  • 4 large Egg Yolks
  • 3/4 Cup Granulated Sugar
  • 2 Cups Heavy Cream
  • 2 Cups Whole Milk
  • 1 Cup Pumpkin Puree (not pie filling)
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1 tsp Ground Ginger
  • 1/8 tsp Ground Cloves
  • 1 tsp Pure Vanilla Extract

In a medium saucepan over medium-low heat, bring cream and milk to a simmer.

Meanwhile, whisk egg yolks and sugar until thickened and pale yellow.

When milk mixture starts to simmer, remove from heat and gradually whisk into the egg mixture to temper the eggs. Return the mixture to the saucepan and stir constantly over low heat until it is thick enough to coat the back of a wooden spoon. Do not allow to boil. Strain into a clean glass or stainless steel container and allow to cool to room temperature.

When cool, add the spices and pumpkin puree and whisk well. Cover and store in the refrigerator overnight.

When ready to freeze. Stir the mixture. Pour into an ice cream maker and freeze according to manufacturers instructions.

Tip: If your custard starts to curdle while cooking, immediately pour into a food processor and process. Then strain the mixture into a clean glass or stainless steel container.