Prepare the pumpkin by removing seeds and skin, then cut into bite-sized pieces. Place in a microwave-safe container, add 1 tbsp water, cover loosely with plastic wrap, and microwave at 600W for 4–5 minutes until soft. Mash well with sugar.

Add the beaten egg and milk to the mashed pumpkin and mix well.

Divide the mixture evenly into heatproof containers. Place the containers in a baking tray, add hot water up to 2cm height, and bake in a preheated oven at 160°C for 20–30 minutes. Let cool and freeze for at least 2 hours.

For the caramel, heat sugar and water in a pan over medium heat until it turns caramel-colored.