Step 1

Place a large saucepan over medium heat. Add pumpkin and dulce de leche, and cook, stirring, for 1-2 minutes until combined and bubbling. Reduce heat to low and cook, covered, for 15-20 minutes until the pumpkin is soft. Transfer to a blender and whiz until smooth, then add yoghurt and whiz to combine. Transfer to a large zip-lock bag. Place on a tray and freeze overnight or until firm.

Step 2

The next day, to coat cones, place the chocolate in a small heatproof bowl and set over a pan of simmering water (don’t let the bowl touch the water). Stir until melted. Place honey puffs on a plate. Dip tops of each cone into the chocolate, then roll over honey puffs to coat the outside. Place on a baking tray lined with baking paper and set aside at room temperature to set.

Step 3

Cut open zip-lock bag and remove from frozen pumpkin mixture. Coarsely chop, then in 2 batches, place in a food processor with 1 tbs milk. Whiz until smooth, then transfer to a 1L (4-cup-capacity) container. Repeat with remaining mixture and milk, pouring into the same container. Freeze for 2 hours or until firm. Scoop pumpkin mixture into waffle cones to serve.