Pumpkin Pleasure with a delectable duo of Ice Creams and Maple Cream

1. Wrap a whole pumpkin (stabbed to let out the steam) in foil and bake in a hot oven for one hour until soft.
2. Remove skin and seeds and mash the flesh with a potato masher in a bowl.
3. In another bowl combine sugar, cornstarch, spices and pumpkin puree. Add eggs and evaporated milk.
4. Add mixture to buttered ramekins and cook for 30 mins on 180 or until firm and allow to cool.
5. Serve with the cream and ice-cream selection and bottled chocolate sauce.

Duo of Ice Creams

1. Buy the best vanilla ice cream you can and divide into two bowls.
2. To the first bowl add chopped pecans and a dash of cinnamon and re-freeze.
3. To the second add crushed Oreo cookies and re-freeze.
4. Place a ramekin of pumpkin passion, a scoop of each ice-cream, a dollop of maple cream and drizzle with chocolate sauce. Bon appetite!

Maple Cream

1. Combine all ingredients in a bowl and mix well.