Tosca’s Pumpkin Seed Brittle & Pumpkin Ice Cream

November 17, 2021 by Maria Cavaleri, Pastry Chef of Tosca Restaurant

Pumpkin Seed Brittle

1 cup sugar
1/2 cup light corn syrup
1-1/2 cups green pumpkin seeds (pepitas), shelled
1/4 teaspoon ground cinnamon
1/2 teaspoon salt


Butter a sheet pan or silpat.

In a heavy saucepan, place butter, corn syrup, and sugar over medium high heat. Stir to dissolve and bring to a roiling boil. Boil for 2-3 minutes. Add seeds and cinnamon and stir. Return to boil and cook to a deep caramel color. Remove from heat and carefully stir in baking soda (the mixture will start to bubble and foam). Pour mixture into prepared butter sheet pan and spread out. Sprinkle mixture with salt. Allow to cool completely. Break into pieces and store in an air-tight container in a dry place.


Pumpkin Ice Cream

by Maria Cavaleri, Pastry Chef of Tosca Restaurant

Yields about 3 quarts


4 cups milk
2 cups canned pumpkin puree
1 cup sugar
1/4 cup corn sugar
1 cinnamon stick
1 teaspoon whole allspice
1/2 teaspoon whole cloves
16 egg yolks
1/4 cups heavy cream
1 tablespoon vanilla extract


Heat a saucepan with milk with pumpkin, white sugar, spices, salt, and corn syrup until hot and steamy.

Mix brown sugar with egg yolks and slowly whisk some of the hot milk mixture into the yolks. Pour everything back into the saucepan and cook, stirring 2-3 minutes. Remove from heat, add heavy cream and vanilla extract. Chill immediately. Strain when cold and put filling into an ice cream maker and follow ice cream maker instructions.

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