- Pumpkin without skin 500g
- Fresh pure cream 150ml
- Eggs 3
- Corn starch 30g
- Cinnamon 1 tsp
- Honey (optional)
Cut the pumpkin into small pieces and steam them until soft.
Mash the pumpkin and let it cool down.
Mix everything together.
Bake at 220ºC for 15 mins and then 180ºC for 40 mins.
You can eat it warm, at room temperature or even cold, my personal favourite.