Put the pumpkin in a bowl and cover it with all the sugar and leave it for 24 hours in the fridge

After on day take the pumpkin and put it into boiler pot with all the syrup that was made by soaking the pumpkin in sugar

Boil the pumpkin until it becomes so soft and easy to be mashed and take out all the liquid syrup and put it into a cup for later use

Mash all the pumpkin with fork or spoon until it becomes a purée

In a frying pan add butter and melt it on medium heat then add flour gradually and stir well then add pumpkin syrup that was taken out before little by little while stirring, then start to add milk and keep stirring until it starts to become thick, you can add more milk if needed (if too thick)

Cook until the bechamel start to form brown bubbles and try to turn the dish at last 15 min to make sure all surface is cooked evenly

Take it out from oven and let it cool little bit to be served hot or to room temperature then put it in fridge to be served cold later