1. Preparation
- Scoop out seeds and guts of pumpkin, scrape off the skin with a knife, and cut into bite-size pieces. Arrange into a heat-proof dish, cover with plastic wrap, and heat in a microwave oven for 4 minutes. Once soft, remove from bowl, and mash (OK to leave some chips). Here a microwave at 600W is used.
- Soften cream cheese at room temperature.
- Combine beaten eggs and milk

2. Add sugar in cream cheese, and whisk thoroughly until creamy.

3. Add mashed pumpkin, eggs and milk, and rum in (1). Once mixed smoothly, add Pancake mix.

4. Spread salad oil in a frying pan over medium heat. As soon as it gets hot, pour (2) at once, and reduce heat (on low heat) cover with a lid. Once brown, turn over in order to toast both sides.

5. Place on a cake cooler. Once cools down, arrange on a plate, and dust powder sugar using a tea strainer. Decorated with mint leaves and whipped cream.