1 large ripe pumpkin
1 cup heavy cream
5 cups milk-soaked cooked pumpkin pulp, finely chopped
3 eggs
1 cup coconut milk
3 tablespoons cornstarch
pineapple syrup
1 large ripe pumpkin
1 cup heavy cream
5 cups milk-soaked cooked pumpkin pulp, finely chopped
3 eggs
1 cup coconut milk
3 tablespoons cornstarch
pineapple syrup
Carefully remove the pumpkin seeds and cut into 1-centimeter thick slices, preserving the juice that will be released from the fruit
Caramelize the bottom of a large pizza-style pan
After the caramel has cooled completely, place the pineapple slices on top of the pan, filling the bottom (using the edge of a knife to remove the hard core from the center of each slice)
In a bowl, combine the chopped pumpkin, heavy cream, coconut milk, remaining pineapple pulp, and juice released from the fruit
Mix well with a wooden spoon until the pumpkin is fully broken down
Let it rest for approximately 20 minutes
Pour over the pineapple
Bake in a hot oven until the mixture becomes firm and golden brown
The 3 tablespoons of cornstarch will be used later to make the syrup
After baking, let it sit in the refrigerator until serving time
