3 Tablespoons granulated sugar, plus an extra teaspoon for the pumpkin seeds1
1 Teaspoon vanilla extract
2 Tablespoons pumpkin seeds
1 Teaspoon hot water
For the float: Place vanilla ice cream, pumpkin puree, and milk into a food processor. Pulse until smooth and creamy. Pour pumpkin mixture into a container with a lid and place in freezer at least an hour or for better results, overnight. For the whipped cream: In a mixer fitted with a whisk attachment, place the whipping cream, granulated sugar, and vanilla extract. Whisk on high until light and fluffy. For the pumpkin seeds: Preheat oven to 350 degrees. In a small bowl, combine all ingredients. Place pumpkin seeds on a baking sheet and bake for about 7 to 10 minutes or until golden brown. Remove from oven to cool. To serve: Pour 1/3 cup of the cola into a tall, chilled glass. Scoop about a cup of the pumpkin mixture and place it in the glass. Add more cola and fill to the rim. Garnish with whipped cream, pumpkin seeds, and a cherry! Cheers!