- 2 pounds West Indies, Mexican or kabocha pumpkin, seeded, peeled, and cut into chunks
- 1/4 teaspoon salt
- 2 cups coconut milk
- 1 1/2 cups sweetened cream of coconut
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 tablespoon cornstarch
- 1 1/2 cups Kahlua Pumpkin Spice
- 8 whole allspice berries
- Bring a large saucepan of water to a boil. Add pumpkin chunks and simmer until cooked-through. Drain. Cool to room temperature.
- Place pumpkin, salt, coconut milk, coconut cream, cinnamon powder, clove powder, ginger powder, cornstarch and Kahlua into a blender. Blend for 5 minutes at full speed.
- Pour the mixture into a 2-quart pot. Add the allspice berries.
- Reheat over medium heat stirring constantly for 5 minutes. Remove from the heat.
- Pass the mixture through a fine sieve to remove solids. Stir until it cools down to room temperature.
- Refrigerate until ready to serve. Serve chilled.