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1
Combine egg yolks, 1 cup sugar and 3/4 cup cream in a medium saucepan.
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2
Cook over medium heat, stirring continuously, until mixture thickens and coats the spoon (8-10 minutes).
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3
Remove from heat and add pumpkin, spices and salt. Stir well and cool completely. (You can speed up this process by putting it in the fridge or an ice bath).
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4
Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture.
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5
Serve in store-bought chocolate cups, crystal goblets, shot glasses, or homemade chocolate bowls.
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