Method

Preheat the oven to 180°C fan-forced (or 200°C conventional). Line two large oven trays with baking paper.

First make the roasted pumpkin purée for the ice cream base. Place the chopped pumpkin in a large bowl with the maple syrup, olive oil, cinnamon, allspice, ginger, nutmeg and salt. Tip out onto one lined oven tray and roast for about 25 minutes, or until the pumpkin is softened and a knife easily pierces through the flesh. Transfer to a blender and blitz to a smooth purée. Spoon into a large bowl and set aside to cool completely.

Reduce the oven temperature to 160°C fan-forced (or 180°C conventional).

For the pumpkin seed praline, place the pumpkin seeds on the second baking paper-lined oven tray so the seeds sit in a single layer. Roast for 12 minutes until crunchy and starting to turn golden brown. Remove from the oven and transfer to a bowl. Keep the lined oven tray handy as you will use this for cooling the praline. Place the caster sugar and water in a small heavy-based saucepan. Over medium-low heat, melt the sugar into the water until fully dissolved, then increase the heat to medium-high. Do NOT stir beyond this point. Bring to the boil and cook until a deep amber colour is reached, about 5-10 minutes. Remove from the heat, quickly add the roasted pumpkin seeds, swirling to coat, then pour the hot caramel onto the baking paper-lined oven tray, using a spatula to spread out into a single layer if possible. Sprinkle over the sea salt and leave to cool and harden. Once hardened, break into 1-2cm pieces using your hands, or by smashing it. Transfer the praline pieces to a small bowl; set aside.

To make the ice cream, take the bowl of cooled pumpkin purée, add the cream cheese and whisk until smooth. In a separate large bowl, using an electric hand or stand mixer, beat together the cream and condensed milk on high until thick and forming medium-stiff peaks when the mixer whisk attachment is lifted out. Gently fold the pumpkin cream cheese mixture into the whipped mixture to form a deliciously smooth and creamy ice cream. Stir through three-quarters of the pumpkin seed praline pieces and spoon the ice cream mixture into a medium-large loaf tin (or any baking tin you have on hand of a similar size), smoothing the top with the back of a spoon. Sprinkle over the remaining praline pieces, cover loosely with cling film, and place in the freezer overnight (for a minimum of 8 hours) – no churning required. Remove from the freezer 5-10 minutes before serving to allow the ice cream to soften a little.