Pumpkin Creme Caramel

Variant 1: Boil the pumpkin, cut it into cubes and place it in a baking dish. Pour a creme caramel mixture over it and bake in the oven at about 90 degrees until the caramel is done. Variant 2 (ONLY TEDO LIKES IT): Heat the oven to 120-130 degrees. Pour water halfway up a sufficiently deep baking tray and place it in the oven to heat. Peel and cut the pumpkin into small pieces. Place all the products in a blender or food processor and blend very well until the sugar is fully dissolved and the rest of the products are homogenized. Pour the mixture into a chosen form - Pyrex (heatproof glass) and silicone are the most suitable. Place the dish in the tray with the water and bake the pumpkin creme caramel for about an hour, or until it acquires a dense structure and golden color. Cool the cream completely before serving.