Michael Cirino and Daniel Castaño put a very cool twist on a traditional dessert.
300g heavy cream
0.5g vanilla bean
75g brown sugar
55g egg yolks
100g pumpkin, cooked
1g ground nutmeg
1g ground cinnamon
In a pot, steep the cream, milk, pumpkin, vanilla bean, nutmeg and cinnamon for 15 minutes. Let rest for one hour. Discard vanilla bean.
Whip the egg yolks with the sugar until pale. Pour into a blender and the steeped pumpkin cream. Mix until smooth.
Strain into a pot and heat to 84°C for two minutes while whisking. Let cool and transfer into an iSi cream whipper and charge with nitrous oxide.
Fill an insulated bowl with liquid nitrogen. Discharge the iSi contents slowly into the liquid nitrogen to form amorphous shapes. Strain with a spider or other wide, shallow, wire-mesh strainer and reserve in freezer.
Serve in precooked pie crust.