INGREDIENTS
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2 1/2 cups sugar
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3 tablespoons water
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2 cups heavy cream
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1 cup whole milk
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One 15-ounce can unsweetened pumpkin puree
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8 large eggs, 6 separated
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1 1/2 teaspoons ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon freshly grated nutmeg
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1/8 teaspoon ground cloves
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Pinch of freshly ground pepper
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Salt
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1 vanilla bean, split, seeds scraped