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1
Preheat oven to 300.
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2
Remove stems from pumpkins and cut off tops.
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3
Hollow out pumpkins, discarding seeds, reserving pulp, and leaving 1/4-inch perimeter of pulp in shells.
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4
Cut pumpkin pulp into cubes and place in a saucepan.
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5
Cover with water and bring to a boil.
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6
Cook until pumpkin is tender, about 20 to 30 minutes.
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7
Drain pumpkin and place in a food processor.
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8
Puree until very fine, and strain.
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9
Reserve 3/4 cup pumpkin pulp for this recipe and refrigerate remainder of pulp for another use.
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10
Combine milk, cream, 2 tablespoons sugar, cinnamon, nutmeg, and vanilla bean in a saucepan.
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11
Bring to a boil, stirring occasionally.
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12
Remove from heat just after mixture has come to a boil.
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13
Remove vanilla bean and add pumpkin puree.
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14
Stir until ingredients are combined and allow mixture to cool.
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15
Combine 2 tablespoons sugar and egg yolks and beat until eggs are pale and form a light ribbon.
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16
Add a third of milk-pumpkin mixture to egg-yolk mixture and beat to combine.
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17
Return ingredients to saucepan and cook over very low heat, stirring, for 2 minutes.
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18
Be careful not to let mixture come to a simmer.
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19
Beat the sauce for 1 minute, off heat, to cool, and strain through a fine sieve.
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20
Spoon custard mixture into pumpkin shells.
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21
Place shells on a baking sheet and bake for 45 minutes to 1 hour, or until custard has set.
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22
Remove from oven and allow to cool on baking sheet.
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23
Preheat broiler.
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24
Combine white sugar and brown sugar and mix.
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25
Spoon sugar mixture over Custards.
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26
Place pumpkin shells under broiler and broil until sugar has caramelized.
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27
Check broiler after 2 minutes and turn pumpkin shells if sugar appears to be browning only in one spot.
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28
To Serve: Place pumpkin shells on six dessert plates.
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29
Place a scoop of Spice Ice Cream on top of each pumpkin.
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30
Garnish with Pumpkin Chips.
