2 ½-cups Heavy Cream
1-c Light Brown Sugar,
8-ea. Egg Yolk,
1 ½-c Solid Pack Pumkin,
½-c Corn Syrup
3-tblsp Dark Rum
1 ½-tsp Ground Ginger
¾-tsp Ground Cinnamon
¼-tsp Ground Nutmeg
¼-tsp Ground Allspice

Whisk together 1 cup of heavy cream with sugar and egg yolks in medium-heavy sauce pan. Stir constantly over medium heat until a thermometer reaches 160-degrees (about 6-minutes). Strain mixture into mixing bowl. Whip with an electric mixer, until cool and slightly thickened (about 8 minutes).

Beat in pumpkin, corn syrup, rum and spices. Using an electric mixer, beat remaining 1 ½ heavy cream to medium stiff peaks. Fold the whipped cream into the cooled pumpkin mixture and refrigerate overnight. The recipe can be prepared 2-3 days ahead… in which case make a double batch, because it will start to disappear from the refrigerator.