Cut the pumpkin into medium-sized cubes. In a pot, combine the pumpkin with the sugar and cook over heat without adding water, as the pumpkin will release its own juices. Once cooked, remove from heat and set aside. Prepare the béchamel by melting the butter in a pot, then add the flour and stir well.

Add the milk and stir until the mixture becomes creamy. Remove from heat. In a casserole dish, place the pumpkin and add dried fruits or nuts as desired. Pour the béchamel over the top, then add the cream and raisins. Place in a preheated oven.