500g canned whole peeled tomatoes
90g fresh sweet cream
a few sliced almonds to decorate the pudding
Put the sugar to melt in a pan, when it is melted add the pumpkin cut into small pieces and let it soften.
In the meantime, dice the tomatoes. When the sugar and pumpkin are well-combined, add the tomatoes and cook, then add the cream and cinnamon. Let the mixture reduce (all the liquid will evaporate), turn off the heat, and leave to cool. Put the pudding in the refrigerator and serve when cold. Decorate with sliced almonds.