*Yes, you can be less lazy than me and use real pureed pumpkin but you’ll need to add in some pumpkin pie spice (cinnamon, allspice, cloves, nutmeg etc).

Combine the vanilla, cream, milk, pumpkin, and ½ cup sugar over medium high heat, stirring occasionally. When the mixture is steaming steadily and registers at 175 degrees (5-10 minutes), remove from heat. 2. While the mixture is heating, combine the yolks with the 2 tablespoons of sugar. 3. Slowly mix in 1 cup of the heated pumpkin mixture into the yolks, then pour back into the remaining pumpkin mixture and heat over medium low heat, stirring constantly until it thickens and registers at 180 degrees (7-14 minutes). 4. Immediately pour custard into serving bowls and cool (10-20 minutes). 5. Chill for a 4-6 hours.