Preheat oven to 375 F.

First let’s make the pumpkin topping.

Combine pumpkin, ginger, cardamom, salt, sugar and butter in a baking dish. Toss to combine.

Roast in oven for 30 minutes, until fork tender.

Meanwhile, let's start the pudding.

Combine pumpkin and water in a saucepan. Cook on high heat for 20 minutes.

Using a potato masher, mash the pumpkin.

Add coconut milk, milk, rice, quatre espices and vanilla. Bring to a boil.

Reduce heat to low and simmer for 25 minutes until the rice is soft and tender, stirring occasionally.

Add condensed milk and simmer another 5 minutes.

To serve, garnish with freshly grated nutmeg.

Serve roasted pumpkin on the side as an additional optional garnish.