First, roast the pumpkin: Preheat oven to 425 degrees. Scoop out seeds with a spoon and discard. Slice into ¾-inch wedges. Spread on a baking sheet. Toss with 1 tablespoon oil and season with 1 ...

Cut the pumpkin from top to bottom into broad slices ... Make the custard by mixing together the whole eggs, egg yolk, cream and Parmesan. Season well. Roll out the rested pastry and line a ...

Keep it aside. 2. Cut pumpkin into small cubes and boil them. Add turmeric powder and salt before cooking. Mash the cooked pumpkin pieces with a spatula. You can also leave few cubes instead of ...