Make the pumpkin pudding: Place the pumpkin in a medium bowl, cover the bowl with plastic wrap, and microwave for 5 minutes, until the pumpkin starts to soften. Let cool.
2. Step
In a microwave-proof ramekin, combine the water and gelatin and mix well. Set aside. Microwave the gelatin mixture for 10 seconds, then mix well.
3. Step
Combine the pumpkin, milk, heavy cream, maple syrup, and gelatin mixture in a blender. Blend until smooth.
4. Step
Place a medium bowl into a large bowl filled with ice. Strain the pumpkin mixture through a sieve into the medium bowl. Whisk until the mixture begins to thicken.
5. Step
Transfer the mixture to bundt pan and chill in the refrigerator for 2 hours.
6. Step
Make the chocolate ganache: Heat the heavy cream in a small saucepan until just boiling.
7. Step
Transfer to a medium bowl with the chocolate and mix until well combined and smooth.
8. Step
Invert the pudding onto a serving dish.
9. Step
Pour the chocolate ganache in the center hole until it overflows over the pudding cake and dust the cake with cocoa powder.
