Makes 8 to 10 servings
1 cup green pumpkin seeds, well toasted
1/2 cup light corn syrup
1/4 cup granulated sugar
Pinch of salt
3 cups heavy cream
1. Mix together pumpkin seeds, corn syrup, sugar, and salt and puree in a food processor until it reaches the consistency of peanut butter. Scoop out and set aside.
2. Mix heavy cream into seed puree until fully blended. Pass through a sieve, and then whip in a blender until it reaches desired consistency.
- From Hungry Pigeon pastry chef and co-owner Pat O'Malley