In a medium saucepan, whisk the pumpkin puree, cream and milk together until combined.

Toast the nutmeg for a few seconds on the stove until it starts to look wet. Add to a large bowl with the sugar and whisk together. Add in 4 egg yolks and whisk until the mixture starts to look pale and fluffy, about 3 minutes.

Place the pumpkin cream mixture over medium heat mixing occasionally until the mixture is steaming but not boiling.

Slowly pour the milk mixture into the egg mixture while whisking to temper the eggs. Continue this until you’ve added about 2 cups of the milk mixture into the egg mixture.

Slowly pour the egg mixture back into the saucepan and place back over medium heat.

Cook until the mixture registers 160 degrees, take off the heat and mix in the cinnamon sticks and vanilla extract.

Let sit until it comes to room temperature before placing in the fridge to cool and set for about 4 hours.

Enjoy by itself, with a splash of bourbon, or with a shot of coffee.