2 cups canned or fresh pumpkin
3 cups heavy cream, divided
½ cup sugar
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon allspice
2 teaspoons vanilla
¼ teaspoon salt
Combine the pumpkin with ½-cup of heavy cream, the sugar, and the spices in a small saucepan.
Heat over medium heat for seven minutes, then set it aside to cool.
Once the pumpkin mixture is cool, pour the remaining cream into a chilled mixer bowl.
Add the salt and vanilla to the bowl.
Whip the cream until it forms soft peaks.
Put the pumpkin mixture into a large bowl, then gradually fold the whipped cream into it.
Serve it topped with a sprinkle of cinnamon, fresh grated nutmeg or whipped cream.