Preheat your oven to 350°F (175°C).

Season the turkey inside and out with salt and pepper. Stuff with the dressing and place breast-side up in a roasting pan covered with foil.

Boil water in a pot, add mixed vegetables, and cook for 5-7 minutes until tender. Drain thoroughly.

In a mixing bowl, combine pumpkin purée, heavy cream, cinnamon, nutmeg, and brown sugar. Stir until smooth and set aside.

Roast the turkey for about 3 hours, removing foil in the last 30 minutes.

After 2.5 hours, place the pumpkin dish in the oven for the last 30 minutes of roasting.

Let the turkey rest for at least 20 minutes before carving.

Optional: Garnish pumpkin purée with a sprinkle of cinnamon before serving.