INGREDIENTS
1 3/4
cups/350 grams granulated sugar, divided
1
cinnamon stick
2
cups/473 milliliters half-and-half
4
large eggs, plus 2 large egg yolks
1 tsp
pure vanilla extract
1/2 tsp
pumpkin pie spice (see note)
1/8 tsp
fine salt
1/2
cup/125 grams pumpkin purée (from a speckled hound, calabaza or other cooking pumpkin)
1/2
cup/125 grams butternut squash purée (see note)