1 3/4 cup heavy cream
1/2 cup pumpkin syrup
Mix the cream and pumpkin syrup together and pour directly into the 1 pint whipper. Screw on 1 cream charger and shake vigorously.
Preparation pumpkin syrup:
Cook 3/4 cup pumpkin with approx. 1/4 cup hot water. Once the pumpkin is soft, puree until smooth with a hand-held mixer. Bring 1/2 cup water to the boil with 100 g brown sugar. As soon as the sugar has dissolved, add the pumpkin puree to the pot together with 1 cinnamon stick, ½ teaspoon ground ginger, 1 vanilla bean, cloves and a little nutmeg, and allow to come to the boil once more. Allow to simmer for approx. 10 minutes and then pour through a fine mesh sieve into bottles.