Pumpkin cake with cream cheese, pecan nuts and caramel

Wash the pumpkin, cut it in half and remove the seeds. Hokkaido pumpkin does not need to be peeled. Cut the flesh into cubes of approximately 3 cm. Keep a small part for the final decoration.

In a saucepan, melt 15 g of butter, add the pumpkin, a pinch of salt and about 50 ml of water. Cover and simmer over low heat for 15-20 minutes. Mash until a fine puree is obtained. Let it cool.

Line the bottom of two cake pans (20 cm) with baking paper and grease the edges with butter. Preheat the oven to 170°C.