Preheat oven to 250°C (fan 230°C)

I used tin pumpkin puree but you can cook fresh pumpkin and make 250g of puree yourself rather than using tin pumpkin.

If you use fresh pumpkin, just steam or microwave it till it becomes soft and mash well.

I used tin pumpkin because it was easier and it could make it all year around. But it should become easier to get fresh pumpkins when it is getting closer to Halloween.

Add pumpkin puree(250g), half of the sugar (about 55g) and 1/3 of double cream (about 50g) to a bowl. Then, mix them.

Strain it through a fine sieve and put it aside. This step is important to make it creamy and smooth. Wash the sieve and dry it with a tea towel for later usage again if you do not have two sieves.

Knead the cream cheese in another bowl with a rubber spatula until it becomes smooth.

Add the pumpkin mix (step ❺) and mix well.

Add 2/3 of the double cream (about 100g) and mix it very well.

Strain the dough through a fine sieve again to get rid of bits which gives rough textures. The dough is very runny and smooth.

Reduce the heat of the oven to 230 degrees and bake it at 230℃ (fan at about 210℃) for 30-40 mins according to your taste. This time, I baked it for around 38 min.If you stop baking at around 30 mins, it becomes like the consistency of Creme Brulee. If you wish to have creme brulee consistency, the cake should be taken out of the oven when it shakes really a lot like jelly.It will continue cooking during the natural cooling process and it should become super creamy like Creme Brulee consistency.

Take it out from the oven and let it cool naturally. After having been cooled to room temperature naturally, cover it with cling film and leave it in the fridge for overnight to settle. Or leave it for at least 8 hours in the fridge.

When you serve it, heat the knife with boiling water, wipe it with a tea towel and cut it. This makes the cutting surface smooth and neat.