Pumpkin Spice-Cream

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1 1/2 cups 1% low-fat milk, divided

2 tablespoons dark brown sugar

2 large egg yolks

1 (14-ounce) can fat-free sweetened condensed milk

1 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/8 teaspoon ground cinnamon

Dash of salt

1 cup canned pumpkin

1 (8-ounce) carton reduced-fat sour cream

2 commercial biscotti, crumbled (about 3/4 cup)

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