| Prep Time | 15 minutes |
| Passive Time | 2 hours |
| Servings |
people
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Ingredients
- 1 fresh pie pumpkin
- 1 cup brown sugar
- 1/2 tsp all spice
- 1 tsp fresh ground nutmeg
- 4 T dark rum
- 1 T vanilla extract
- 2 cups heavy cream
Ingredients
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|
Instructions
- Preheat the oven to 350 degrees Cut the top of the pumpkin and scoop out the seeds Put the top back on the pumpkin and into the oven for 1 hour or until fork tender. Scrape out 3 cups of pumpkin pulp and add to a food processor.
- Add the sugar, allspice, nutmeg, rum and vanilla. Puree to combine. In a large bowl, whip the cream until it has a very stiff texture. Fold in the pumpkin mixture. Pour into 4 ounce dessert glasses and chill for 2 hours until set.
Recipe Notes
Recipe Notes The mixture will be loose initially, but it sets up nicely in the refrigerator. © Galley Chef All Rights Reserved