• Spoon the vanilla ice cream into a large mixing bowl and allow to soften for about 5 minutes.
• Stir the mixed spice into the pumpkin puree, then stir it into the softened ice cream.
• Serve immediately with toasted pumpkin seeds, or crumble topping. Or, serve it with gingerbread or a frangipane tart.

Pumpkin Puree

• Preheat the oven to 200°C (180°C fan-forced) and line a baking tray with paper.
• Chop the pumpkin into wedges of fairly even size, scrape out the seeds, then arrange them cut side up, on the tray. Drizzle with a little oil.
• Roast for 30-45 minutes (this will depend on the size of your wedges) until the pumpkin is golden on the tips, and soft when pierced with a knife.
• Once the pumpkin is cool, puree it in a blender or food processor.
• If you plan to roast the seeds, rinse them of pumpkin flesh, pat them dry, and arrange them on a separate tray lined with baking paper.
• Sprinkle them with a little salt (if you're using them for savoury dishes), then roast for about 10 minutes.
• Use them to sprinkle on the spiced pumpkin ice cream, or on cookies. Or, save them to toss into salads or as a garnish for soups