How to make
Boil the peeled pumpkin and cut it into pieces with one cinnamon stick, until it completely softens. Strain it from the water, dry it and blend it into a puree. Allow it to cool almost completely.
Heat the milk with the other cinnamon stick and when it boils, remove it from the heat and leave it to infuse, until it cools to body temperature.
Beat the eggs, until a liquid mixture is obtained. Add the pumpkin puree, condensed milk and milk to them. Beat well and taste it, using with your finger.
If necessary, add a little more condensed milk, as it depends on the brand and some are more saturated with sweetness, others not so much. I know this from personal experience, because with different brands, by even putting the same amount, sometimes there are differences. The sweetness of the pumpkin itself also plays a role.
Therefore, tasting the mixture is the best approach, by always keeping in mind, that the cream will have a additional sweetness from the caramel.
Caramelize the sugar and distribute it in the cups. When it sets, pour from the mixture without reaching the top.
Arrange them in a tray full of cold water and the level should be up to halfway of the cup.
Bake the amazing creme caramel at a low temperature - 280°F (135 degrees) for 2 hours. When you touch the surface of the cream with your finger, it should be firm, but not too hard.
Leave the creme caramel with pumpkin and cinnamon to cool in the switched off oven and then refrigerate it for 2-3 hours before serving.