Pumpkin Pots de Creme with Amaretti-Ginger Crunch

• 1 cup canned pumpkin puree
• 3 cups heavy cream
• 1 vanilla bean, split lengthwise
• 8 egg yolks
• 13 cup granulated sugar
• 1/4 teaspoon ground cinnamon, optional
• 18 teaspoon ground nutmeg, optional
• 23 cup crumbled amaretti cookies
• 1 tablespoon finely chopped crystallized ginger

1. In a heavy saucepan over medium heat, bring pumpkin puree cream and vanilla bean halves to a boil; set aside for 15 minutes, and then remove vanilla bean halves.
2. In a medium metal bowl or the top of a double boiler, combine egg yolks and sugar.
3. Place bowl over a pot of barely simmering water (make sure bottom of bowl doesn't touch water).
4. Whisk constantly until mixture forms a ribbon when you lift the whisk, about 6 or 8 minutes.
5. Be careful not to overheat, or egg mixture could curdle.
6. Whisk in hot pumpkin mixture, and cook over medium heat, whisking often, until mixture has consistency of thick cream, 40 to 50 minutes.
7. Mixture should gently steam; be careful not to overheat.
8. Add cinnamon and nutmeg, if using, and mix well.
9. Strain into a pitcher or a bowl with a pouring lip.
10. Divide mixture among 10 to 12 teacups, ramekins or custard cups.
11. Refrigerate at least 4 hours or up to 2 days.
12. Just before serving combine amaretti crumbs and ginger, and sprinkle on top of each dessert.

pumpkin puree, heavy cream, vanilla bean, egg yolks, sugar, ground cinnamon, ground nutmeg, amaretti cookies, ginger

Taken from cooking.nytimes.com/recipes/781 (may not work)