Pour the whipped pumpkin pulp into the béchamel sauce, add the eggs and season with salt and pepper to taste.
PUMPKIN FLAN WITH PARMESAN CHEESE DOP FONDUE, CHIPS AND AMARETTO

Ingredients
- Cooked pumpkin pulp 10 oz
- Bechamel 3 oz
- Whole eggs 2
- Grated Parmesan Cheese 3 oz
- Heavy cream 4 fl oz
- Amaretti cookies 4
- Salt to taste
- Pepper to taste