Step 1

Dice the pumpkin into 2x2 cm cubes, cover with foil and bake for 40 minutes at 180 degrees.

Step 2

Add milk, 80 ml of cream, honey, starch, sugar, vanilla sugar, a pinch of salt and cinnamon to the baked pumpkin. Whisk until smooth.

Step 3

Pour the mixture into a saucepan and cook over medium heat for 6-8 minutes, stirring constantly.

Step 4

Then let cool completely, pour into molds and place in the refrigerator for 1.5-2 hours.

Step 5

Whisk the remaining cream with powdered sugar to stiff peaks and pour over the pudding.

Step 6

Serve with cinnamon. Enjoy!