For Ice Cream: In a bowl whisk together Crema, sweetened condensed milk and vanilla extract until smooth. Pour mixture into a freezer safe container and freeze until firm, 8 hours or overnight. When ready to serve, mix in diced calabaza en tacha or add a slice of calabaza on the side and drizzle with caramel sauce from calabaza.

For calabaza en tacha: In a pot add the water, cloves, anise star, cinnamon stick, piloncillo. Bring to a boil, reduce heat; cook until liquid is reduced by half. Prepare the Pumpkin: Wash outer skin, cut in 6 to 8 pieces; remove seeds and cut into slices. Preheat oven to 325 degree. In a roasting pan bake pumpkin with caramel, for approximately 1hr until pumpkin is tender, you will need to baste every 15min. Serve warm with caramel.