Chef Antonio is in the Halloween spirit!
Preheat oven to 350°F. Slice the pumpkin in half, remove seeds and pulp and sprinkle with sugar. Bake flesh down for 90 minutes. Scoop out the soft flesh and set aside. You should have approximately 1 1/2 cups.
In a large bowl, combine fresh coconut milk beverage, 3/4 cup brown sugar, lemon zest, cinnamon, canned coconut cream, eggs and cognac. Mix until sugar has dissolved. Add pumpkin pulp then liquefy with a hand blender. Mix in bread and raisins and pour in a 4 litre glass baking dish. Sprinkle remaining 1/2 cup of brown sugar evenly on top. Bake 35 minutes at 370°F then broil 3 minutes at the end. Enjoy warm or cold, on its own or with your favourite ice cream.