Dulce de Zapallo

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

½ C (75 g) green brandysnap mix

¼ C (80 g) raspberry purée

Pinch xanthan gum

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

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

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.

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

Whisk all ingredients together.

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

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