Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: measure all dry ingredients into a double broiler over boiling water. whisk in eggs until the mixture thickens and coats the back of a metal spoon. remove from heat and whisk in the scalded milk, pumpkin puree and vanilla. cool to warm and follow your ice cream makers instructions or place in plastic container and freeze, stirring every few hours.

Target recipe: in medium saucepan combine water, brown sugar, and cinnamon. bring to a boil and cook until liquid has reduced by about one-quarter and a light syrup forms, about 15 minutes. add pumpkin or squash, reduce heat to very low and simmer gently until the pumpkin is translucent, about 45 minutes. if preparing in advance remove the pumpkin from syrup with a slotted spoon and store pumpkin separately. when ready to serve, combine the pumpkin and syrup in a small skillet and reheat over low heat. just before serving, stir in the heavy cream. spoon over ice cream and serve.