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1
Transfer cubed pumpkins into a large saucepan and pour the sugar all over.
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2
Add two cloves to the saucepan (this step is optional)
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3
Place the saucepan on low heat and close its lid.
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4
At the end of every 5 minutes shake the saucepan to blend pumpkins with melting sugar, if you prefer to use a wooden spoon be very gentle not to smash them.
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5
Cook until the pumpkins are tender then set aside to cool down.
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6
For butterscotch-rum sauce
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7
Put the butter in a heavy bottomed stainless steel saucepan and melt it over medium heat.
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8
Add brown sugar and stir with a spoon until the sugar looks like wet sand.
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9
Combine the sugar beet/cane syrup and stir frequently till the caramelizing brown sugar looks more like a boiling viscous liquid (takes 4-5 minutes)
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10
Add all the cream and lower heat, stir continuously with a whisk until they are well blended.
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11
Increase the heat to medium and cook until the liquid starts boiling while stirring frequently. This will take around 10 minutes. Keep the sauce on the heat for an additional 2 minutes after it starts boiling.
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12
Remove from heat. When the sauce gets warm add rum, vanilla extract and salt, whisk well. Taste the sauce and add more salt or vanilla extract according to your preference.
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13
Fix pumpkin cubes on skewers and serve with a small bowl of butterscotch sauce and a few walnuts on the plate.
