First, boil the pumpkin cut into strips with a peeler so it cooks faster, along with the cinnamon stick and cloves. Cover with water and add a glass of sugar.

Meanwhile, mix the yogurt, eggs, flour, two yogurt measures of sugar, baking powder, and sunflower oil in a bowl. Mix everything well with a spatula to avoid lumps and add the cane sugar pearls for an exquisite touch.

Once the pumpkin is tender and aromatic in the syrup, remove the excess liquid and mash it with a fork as much as possible to add it to the batter. Stir and integrate all the ingredients well. If desired, you can add ground cinnamon to the batter to taste.

Next, pour the batter into a baking mold. I chose a ring-shaped mold for this occasion because it bakes more evenly in the oven and doesn't remain undercooked in the center, as it contains a lot of pumpkin.

Preheat the oven to 350°F (180°C) and bake our pumpkin cake for 45 to 50 minutes, until it is well set.

Finally, let it cool, remove from the mold, and serve as you like. This cake has a texture similar to a pudding, very smooth, and it's a very complete dessert, especially for kids who don't like pumpkin. This way, they'll devour it.

Additionally, it's a very handy and original recipe to enjoy with the little ones, making a super pumpkin donut this coming Halloween, and using the leftover pulp after decorating our typical Halloween pumpkin. Enjoy everyone! 👻🎃💀