Pumpkin custards

Tags: pumpkin, Thanksgiving, made
. Makes 10 portions. 9 steps
1 cup pumpkin purée Bring to boil. Turn off heat, leave 15 minutes, discard vanilla. Whisk together and cook over medium heat, whisking often, for 45 minutes or until mixture has the consistency of thick cream. It should steam gently; be careful not to overheat.   Strain into 10 ramekins. Refrigerate for between 4 hours and 2 days
3 cups double cream
1 vanilla bean split lengthwise
8 egg yolks Beat over a double boiler, 6–8 minutes or until mixture forms a ribbon when you lift the whisk.
1/3 cup sugar
1/4 teaspoon ground cinnamon   Mix in
1/8 teaspoon ground nutmeg
2/3 cup amaretti biscuits crumbled   Just before serving, sprinkle with biscuits