1. In a saucepan over medium heat cook: 1 cup brown Sugar, 1/4 cup white sugar, 1/4 cup corn (or other) starch, 1/8 tsp salt, 2 cups heavy whipping cream and 2 cup milk
2. Whisk until smooth and cook until a thermometer reads 175 degrees. Then remove from heat.
3. In a separate bowl beat 4 eggs add 1 can pumpkin and 2 tsp pumpkin pie spice.
4. Temper the eggs by adding small amounts of the hot mixture while constantly whisking. Once you have done this with half of the hot mixture, pour the rest of the now egg mixture back into the pan and whisk until combine.
5. Place back on the stove and cook until the mixture reaches 160 degrees or coats the back of a metal spoon. (optional add the seeds of a vanilla bean)
Frozen Pumpkin Custard
Place 1/2 of the mixture in an ice cream maker and freeze.
Pumpkin Creme Brûlée
1. Divide the mixture into ramekins (if serving later cover with plastic wrap and store in the fridge)
2. Sprinkle 1 Tbsp sugar over each ramekin and use a blow torch to melt the sugar into a crust.
