Ingredients for 10 people: 1kg of pumpkin pulp or 1kg of sweet potato pulp or half of each 1kg of sugar 4 egg yolks 200g of ground almond whole toasted pine nuts and almonds grated lemon rind 5 or 6g of cinnamon
Put the pumpkin into the oven at a temperature of 200ºC for 1 hour. If you are using sweet potato you can boil it in water and peel it afterwards. Purée the pumpkin or sweet potato pulp and put it into a small canvas bag or net. Hang it up all night to dry naturally. The following morning, mix the pulp with the sugar in equal proportions and the beaten egg yolks. Cook the mixture for 15 or 20 minutes, stirring it continuously. Add the ground almond, the grated lemon rind and the cinnamon to the mixture. Form cones or pyramids with the mixture obtained and put them into earthenware dishes. Then sprinkle on the toasted almonds and pine nuts. Set the oven to 150ºC and put the earthenware dishes in until the mixture is lightly browned.