1. Peel and de-seed the pumpkin, cut the flesh into dice and cook with a little water for 10 minutes, stirring every so often.  Drain for an hour.  The resulting liquid  can be used for soup.
   
2. Pre-heat oven to 180° (Mk 6).  Butter and flour the tin
3. Put the flesh through a mill, add the remaining ingredients and mix well.  The dough should be smooth and soft.
   
4. Turn into tin, sprinkle with crystallised sugar and cook for about 1 hour.
5. Once the cake has cooled cut into triangles.
6. Bon appétit!
   

Variation:  replace the 25cm tin by 4 smaller ones (10-15cm).