Wow! Really wonderful recipe! It's a perfect Bavarian cream, with a light, mousse-like texture (not like the gluey filling in "Bavarian cream" doughnuts). I didn't have any scotch, so I used the last of my brandy—about 1 Tbsp. I also beat the egg yolks and sugar with my Kitchenaid, rather than on the stove, and then mixed in the pumpkin mixture before transferring it to a pan. This would be a great recipe if you're asked to bring a dessert for Thanksgiving; it might be hard to make if you're the one hosting the meal, since it has to chill in the fridge, and refrigerator space is usually at a premium. I can't wait to try this pumpkin filling in something else, say, a pumpkin layer cake with a cranberry glaze!
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Wow! Really wonderful recipe! It's a perfect Bavarian cream, with a light, mousse-like texture...