1.Dice the pumpkin after peeling off the skin and seeds. Steam pumpkin and grind it into puree when it’s still warm. Set aside.
2.Whisk brown sugar and egg into mushy texture.
3.Add pumpkin puree, stir.
4.Pour milk and stir gently.
5.Mix flour and cinnamon powder. Sieve half of it into pumpkin puree, mix. Then sieve in the remaining half. Mix well with a rubber spatula.
6.Sieve the mixture and pour in the paper cup (70-80% full) and decorate with pumpkin seeds. Place pudding cups on the baking tray.
7.Preheat oven for 10 minutes. Bake at 165°C for 20 minutes (you might check with a toothpick) and serve when done.