Instructions: Preheat oven to 400 degrees. Roast a small whole pumpkin for 25-30 minutes. Carefully cut out a small circle and remove the top. Let it cool to touch for a few minutes then scoop out the seeds, strands and remove the skin. In a food processor or blender, purée the peeled pumpkin until it is a smooth consistency.  You can leave it a little bit coarser if you prefer more texture. Transfer from the processor to a mixing bowl, add salt and sugar and mix very well.

Soak the gelatin in cold water for a few minutes. Add boiling water into gelatin mixture. Reserve a couple of minutes until it cools down. Add lemon juice into the gelatin mix and then add the pumpkin, blending it in very well. Fold whipping cream into the mixture. Fill a 9-10 inch ceramic or glass bowl and keep it refrigerated until ready. It takes about 2 to 3 hours before it’s ready to serve. Garnish with toasted coconut flakes and enjoy!

Preparation Time: 40-45 minutes
Number of Servings: 8


2 cups roasted pumpkin
1/8 teaspoon salt
1/2 cup coconut or brown sugar
2 tablespoons cold water
1 1/2 teaspoons gelatin
1/4 cup boiling water
2 tablespoons lemon juice
2 cups whipping cream
Toasted coconut flakes for garnish (optional)