Pumpkin Boudino (pudding and filling for tarts)

Ingredients:
1 1/2 cups milk

1 cup heavy cream

3/4 cup brown sugar, not packed

1/2 teaspoon ground cinnamon

Pinch nutmeg

Pinch Ground ginger

1/4 teaspoon sea salt

1 egg

3 egg yolks

1/4 cup cornstarch

1 cup milk

1 cup pumpkin purée

2 Tablespoons bourbon or brandy

2 Tablespoons softened, unsalted butter

Combine milk, cream, sugar and spices over medium heat to a simmer. Meanwhile whisk eggs and temper as milk/cream mixture comes to a simmer; add back onto stove over medium heat and add cornstarch dissolved in the second milk, whisking to combine; cook until mixture is thickened. Add remaining ingredients off the stove once thickened, whisking to incorporate. With a fine mesh strainer, strain pudding in tart shells, serving dishes or container for later use.

We served in a brown butter tart crust with sour whipped cream