How to make
Remove the pumpkin's rind and cut it into small pieces. Beat the eggs with sugar in a bowl, add the vanilla and stir well, while adding the milk at the end.
Pour it into a tray of small diameter, in turn place it in a larger tray and pour in water to halfway up the smaller tray's walls. Distribute the pumpkin pieces into the caramel mixture.
Bake in a water bath in a preheated 360°F (180 °C) oven about 50 min. until the cream thickens. Take it out and serve cooled, sprinkled with cinnamon.
