- 6 egg yolks
- 1/ 2 cup white granulated sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup pumpkin purée
- 1/ 2 teaspoon cinnamon
- 1/ 2 teaspoon nutmeg
- 1/ 4 teaspoon allspice
- 1/ 4 teaspoon ground ginger
- 1/ 4 teaspoon cardamom
- 1/ 8 teaspoon salt
- 1/ 2 teaspoon vanilla extract
- 1 1/ 2 ounce Irish whiskey
- 1 ounce Irish cream
- Freshly grated nutmeg, to garnish
In a bowl whisk together sugar and yolks until creamy.
In a medium saucepan, add cream, milk, spices, and pumpkin purée and bring to a simmer.
Slowly whisk the milk mixture into to the egg mixture, being careful not to scramble the eggs. Return mixture back into saucepan and whisk until it begins to slightly thicken.
Remove from heat and whisk in vanilla. Pour into a heatproof container and cover. Refrigerate for at least 2 hours.
Once cooled pour into glasses over ice and top with whiskey and Irish cream. Top with fresh nutmeg and serve.