How to make
You need a large and deep baking pan with a diameter of 12.5″ (32 cm) and a height of 2.5″ (6-7 cm).
The pumpkin is cleaned from the seeds, peeled and cut into cubes (about 4 - 5 cm).
It is placed in a steaming vessel. It is cooked until the pieces are semi cooked. Remove it from the stove, strain the water and sprinkle the pumpkin with 1 tbsp. flour and stir, so that it can stick to it. Leave it aside.
CARAMEL
Place a thick-bottomed saucepan on a moderate heat and pour 1 tbsp. brown sugar, wait for it to melt and add another spoon - until the sugar is used up. Finally, add 1 tbsp. butter, mix and pour it into the baking dish and spread it out. Leave it aside.
In a large bowl with a mixer, beat the eggs and 7 tbsp. brown sugar for about 3-4 minutes. Add all the spices, rum, vanilla, ginger, nutmeg, cloves, cinnamon, beat again and pour the milk and beat again at low speed of the mixer.
Scatter the raisins over the pumpkin and pour the milk.
Bake at 360°F (180°C) for about 50 minutes.
Cool it completely and the Caramelized Pumpkin is served on pieces of cake.
