Pumpkin Crescent

Prepare the filling: cut the pumpkins into cubes

Combine the cornstarch, lime zest, and liqueur

Set aside

Dissolve the cornmeal in milk and cook over low heat, stirring constantly, until a custard forms

Let cool and combine with pumpkin

Triturate the caju seeds with the biscuits

Assemble the crescent: unfold the pastry dough according to package instructions and brush with 1 tablespoon of melted butter

Dust the surface of the pastry with biscuit crumbs and spread the pumpkin cream

Fold the edges inward and roll the pastry

Secure the edges with remaining butter

Place the pastry in a ring mold and bake at high heat

Serve dusted with confectioner's sugar.