500 g pumpkin

6 dates – 120 g

6 g ginger powder

6 g turmeric powder

6 g cinnamon powder

6 g grated nutmeg

6 g chili flakes

6 g cumin powder

6 g black pepper

6 g sumac

6 g cardamom

100 g cream

2 eggs

½ cup of milk – 100 g

For the pumpkin and date puree

1. Place the pumpkins that you have sliced into small cubes into a pot.
2. Add the dates that you have pitted and sliced into small cubes onto the pumpkins, add ½ glass of water and close the lid.
3. Bring to a boil over high heat, then cook over medium heat for 30 minutes.
4. Once your pumpkin is soft, add the spices and puree the mixture with a hand blender. 

To combine

1. Put the puree you prepared into your sauce pan.
2. Add cream, eggs and milk and mix well.
3. Then put it on the stove and cook, stirring constantly.
4. Portion your cooked pudding into 8 bowls and let it cool.