Ingredients

Custard

• 4 eggs
• 100g caster sugar
• 2 teaspoons pure vanilla extract or a vanilla pod
• 30g plain flour
• 500ml milk
• A pinch of ground nutmeg

• 1 tsp pumpkin spice
• 1/2 tsp ground cinnamon, plus more for garnish
• 1/2 tsp salt
• 1 tin pumpkin purée
• 2 tbsp maple syrup
• 2 tsp pure vanilla extract
• 450ml double cream

Method

1. Separate eggs
2. Place the egg yolks into a bowl with the caster sugar, vanilla extract, and flour and mix into a smooth paste. Gradually add milk whisking all the time and place onto a medium heat and thicken ingredients. Once thick, place to one side to cool.
3. Mix together spices, and salt. Add pumpkin, maple syrup and vanilla until smooth.
4. In another large bowl, whip the double cream until stiff peaks form, around 3 to 4 minutes. Fold in the cooled custard and pumpkin mixture and place into glass dishes to serve in. Decorate with a sprinkle of cinnamon or pumpkin spice chill then serve.