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

MaryAnn's Main, Series 3 Come Dine with Me Australia.


  • 1 cup light brown sugar – packed

  • 1 tbsp cornstarch

  • ½ teaspoon salt

  • 1 tsp ground ginger

  • 1 tsp ground cinnamon

  • 1/8 tsp cloves, crushed

  • 1 ½ cups pumpkin puree

  • 3 large eggs lightly beaten

  • 1 ½ cups evaporated milk

  • 1 tub of double cream mixed with 2 tbsp of maple syrup

  • A bottle of top quality chocolate sauce

  • Duo of Ice Creams

  • 1 punnet of strawberries and blueberries

  • 2 punnets of raspberries

  • 1 glass of red wine

  • 1L of water

  • 5 sheets of gelatine

  • 200g of sugar

  • Maple Cream

  • 1 tub Paul’s Double Dollop thick cream

  • 1 tbsp maple syrup


  • 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.


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