Pumpkinnog

4 egg yolks
1/3 cup sugar, plus 1 tablespoon 

2C. whole milk
1 C. heavy cream

1/4 C. pumpkin puree
1/3 C. bourbon
1 tsp. pumpkin pie spice

1/2 tsp. freshly grated nutmeg

1 tsp. vanilla

4 egg whites

With your stand mixer, beat egg yolks with 1/3 C. sugar until sunny yellow and sugar is dissolved.  In a two quart sauce pan, heat milk, cream, pumpkin puree, and pie spice until warm, but not boiling. Remove from heat.  Mixing quickly (speed 4) and pouring slowly, temper eggs by adding warm liquid to mixing bowl with eggs.  After combining, pour mixture back into sauce pan, and heat to 165*.  Remove from heat, add vanilla, and bourbon.  Refrigerate mixture for several hours.  When you are ready to assemble drink, whip egg whites with 1 Tbs. sugar until still peaks form.  Fold egg whites into your custard base. Garnish drinks with nutmeg.