Pumpkin and almond cake

Cut the pumpkin into pieces, transfer it to a pot, cover with the milk, and cook over low heat until the liquid has completely evaporated. Allow to cool.

Toast the almonds, crush them, and add them to the pumpkin purée along with the sugar—you can increase the amount if you prefer a sweeter taste—the cocoa, the whole egg and the yolk beaten with a pinch of salt, and the cinnamon.

Mix well and pour the mixture into a buttered baking pan sprinkled with breadcrumbs. Bake in the oven at 180°C for 40-50 minutes.