INGREDIENTS

For the Pumpkin:

  • 1 4½-lb (2-kg) pumpkin, peeled, seeded and cut into wedges
  • ⅔ C (150 g) brown sugar
  • 3 T plus 1 tsp (50 ml) Captain Morgan spiced rum
  • 3 T plus 1 tsp (50 ml) Myers’s dark rum
  • ¼ C (80 g) maple syrup
  • 2 T plus 1 tsp (50 g) honey
  • ⅓ C plus 1 tsp (75 g) unsalted butter, diced
  • 2 star anise
  • ½ cinnamon stick
  • 1 bay leaf
  • 3 cloves
  • 1 vanilla bean, cut in half
  • 2½ T (20 g) cornstarch

For the Brandysnaps:

  • ½ C (75 g) green brandysnap mix

For the Raspberry Sauce:

  • ¼ C (80 g) raspberry purée
  • Pinch xanthan gum

For the Caramel Sauce:

  • 3 T plus 1 tsp (40 g) sugar
  • 3 T plus 1 tsp (50 ml) heavy cream
  • 2 tsp (10 g) unsalted butter
  • Pinch sea salt

For the Garnish:

  • 10 2¾-oz (30-g) scoops coconut ice cream
  • 10 blueberries, cut in half
  • ¾ C (100 g) whipped cream
  • 10 slivers dried vanilla bean
  • ⅓ C (50 g) desiccated coconut, toasted
  • 10 sprigs fresh mint

10
Servings

22 mins
Prep Time

60 mins
Cook Time

82 mins
Total Time

GUIDE / INSTRUCTIONS

For the Pumpkin:

  • Preheat oven to 350°F (175°C).
  • Place pumpkin in baking dish, combine sugar, rums, syrup and honey, pour over pumpkin, sprinkle butter on top, add star anise, cinnamon, bay leaf, cloves and vanilla bean, cover with foil, bake 20 minutes, turn pumpkin over, bake 10 minutes, transfer cooking liquid to pan over medium high, whisk and simmer in cornstarch until thickened, pour over pumpkin; chill 1 hour.

For the Brandysnaps:

  • Preheat oven to 325°F (170°C). Roll out brandysnap mix, bake on Silpat 12-15 minutes; cool.

For the Raspberry Sauce:

  • Whisk all ingredients together.

For the Caramel Sauce:

  • Heat sugar in pan over medium until golden brown, cook cream, butter and salt 1-2 minutes.

Plating:

  • Brush raspberry sauce onto plates, plate pumpkin and ice cream; decorate with blueberries, whipped cream, brandysnaps, vanilla bean slivers, caramel sauce, coconut and mint.

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