For the Pumpkin Custard
– pure pumpkin puree
– ground ginger
– ground cinnamon
– dark brown sugar
– evaporated milk
– large egg
– egg yolks
For the Vanilla Whipped Cream
– Heavy Cream
– Vanilla Bean Paste or Pure Vanilla Extract
– Powdered Sugar
Making the Pumpkin Custard4. Heat pumpkin, ginger, and cinnamon in a medium saucepan over medium heat until puree sputters and flavors intensify, about 3 minutes.
Making the Pumpkin Custard6. Meanwhile, whisk egg and yolks in a medium bowl. Gradually whisk hot-pumpkin mixture into the eggs, then pour into custard cups.
Making the Pumpkin Custard7. Set pans in oven and carefully pour enough water in the pan to come halfway up the sides of the cups. Bake until the custards are set, about 30 minutes.
Making the Pumpkin Custard8. Remove custard cups from the baking dish and cool slightly. Lay plastic wrap directly over each custard to prevent a skin from forming. Chill until ready to serve.
Making the Vanilla Whipped Cream2. Whisk by hand or using an electric mixture until the cream holds a loose peak. A soft peak will hold a lazy curve when the beater or whisk is held upside down.