Let's prepare the filling:
Let's start with the pumpkin: a small pumpkin should be washed, cut, cut out the seeds, bake for 20-30 minutes until soft, and then cool completely, separate the pulp from the skin with a spoon, pass through a sieve or grind in a blender until mashed.
If you are very afraid that you won't like pumpkin pie, take 125 g of pumpkin puree and 125 g of puree of baked apple, plum or fresh mango.
If you use cashews instead of mascarpone, you need to soak them in hot water for a few hours.
Next, we just need to combine all the ingredients in one container with a hand whisk or immersion blender.
For example, for the classic version: mix the puree with a whisk with mascarpone, sugar and cinnamon, enter the egg, starch and cream.
For a vegan version: beat the puree with a blender and soaked cashews, sugar and cinnamon, add the cream and double the cornstarch.
Pour the filling into a mold with a base.