Add water to a bowl, sprinkle powdered gelatin over it, and let it bloom.

Cut the pumpkin into bite-sized pieces, place in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 3–4 minutes. Remove the skin and mash with a fork.

In a separate bowl, crack the egg and mix it. Add sugar and mix until combined.

Add the mashed pumpkin and tofu to the egg mixture. Mash and mix until smooth.

Transfer the mixture to a small pot, add milk, and heat over low heat while stirring. Stop just before boiling. Add the bloomed gelatin and vanilla essence, stirring until the gelatin dissolves.