Pumpkin Vanilla Milkshake

Preheat the oven to 200°C.

Cut the Hokkaido pumpkin in half and remove the seeds. Place it cut-side down on a parchment lined baking sheet and bake for 40 minutes at 200°C, fan.

Whip the heavy cream. Slowly add in the icing sugar and whipped cream stabilizer. Transfer the whipped cream into a piping bag and refrigerate until ready to serve.

Allow the pumpkin to cool. Then, scoop out the flesh with a spoon.

Add 75g of the baked pumpkin flesh, vanilla ice cream, milk, maple syrup, cinnamon, and allspice to a blender. Blend until combined.

Using a squeeze bottle or spoon, drizzle the caramel sauce down the sides of a glass. Pour in the pumpkin milkshake. Top with whipped cream, a dash of cinnamon, and a galette biscuit.