Preparation

Preheat oven to 220˚C. Lay pumpkin in a single layer on a baking paper-lined oven tray and cover tightly with foil. Transfer to the oven and cook 15–20 minutes until very tender. Strain any liquid, then transfer the pumpkin to a blender. Add the maple syrup and blend until smooth. Alternatively, push the flesh through a fine mesh sieve and stir in the maple syrup.
Meanwhile, bring the milk and mixed spice almost to the boil in a small saucepan. Whisk egg yolks until thick and pale. Add the corn flour and vanilla, and whisk to combine. Slowly pour the hot milk onto the eggs and whisk until smooth. Return the mixture to the saucepan and place over a medium heat. Bring to a simmer, stirring constantly, and cook for 2 minutes. Strain.
Fold pumpkin puree and custard together and refrigerate until cool.
To serve, spoon pumpkin mixture onto plates and top with a scoop of yoghurt. Scatter over pepitas, drizzle with extra maple syrup and freshly grated nutmeg.

Ingredients

  • 250 g pumpkin, peeled and sliced into ½ cm pieces
  • 60 ml (¼ cup) maple syrup, plus extra to serve
  • 200 ml milk
  • 1 tsp mixed spice
  • 2 egg yolks
  • 2 tsp corn flour
  • ½ tsp vanilla extract
  • 80 ml (⅓ cup) yoghurt
  • 2 tbsp roasted pepitas, to serve
  • freshly grated nutmeg, to serve