Leftover pumpkin? Don't like pie? Try Pumpkin Creme.

Step 1: Ingredients

1 1/2 cups chopped pumpkin
1 cinnamon stick
2 anise pods
6 coves
1 1/2 cups milk
1/2 cup heavy cream
1 cup sugar
6 egg yolks
1 tablespoon cornstarch
1 teaspoon ground cinnamon

Step 2: The Great Pumpkin

Add the pumpkin to a pot. Cover the pumpkin with water. Boil for 5 minutes, or until pumpkin is soft.
Meanwhile, on low heat, simmer the milk and cream, add the cinnamon stick, anise and cloves. Simmer for 15 minutes. Remove from heat and allow to cool.
Strain the water from the pumpkin, mash with a potato masher and set aside.

Step 3: Mixing

Beat 3/4 cups sugar and corn starch into the egg yolks. Set aside.
Remove the cinnamon stick, cloves and anise for the milk.
Add pumpkin mash to the seasoned milk. Mix well.
Slowly add the egg mixture to the pumpkin and milk. Mix well.

Step 4: Heating

Heat on low, stirring constantly.
Add cinnamon powder to mixture. Continue to stir.
Stir until mixture thickens to the consistency of heavy cream.
Do not allow eggs to set.

Step 5: Setting and Finishing

Pour into ramekins, allow to set for several hours.
Divide the remaining sugar and sprinkle over the top of the ramekins.Use a torch to heat the sugar forming a crispy golden crust.