Start with the pumpkin: peel it, slice it and arrange the pumpkin in a baking tin covered with baking paper, then bake the pumpkin.
After baking the pumpkin, dice and blend it with crumbled Amaretti biscuits and milk.
Beat eggs and sugar to a light and airy mixture.Add oil in a trickle and a pinch of salt. Add the mixture of pumpkin, macaroons and milk, then flavour with grated zest, cinnamon, nutmeg, ginger and two spoons of rum.
Sieve flour and baking powder. And mix well.
Pour the mixture in the plumcake mould lined with baking paper that has been dampened and wrung out.
Bake in the oven at 180°C for 50 minutes and get ready: your home will be overwhelmed by an irresistible aroma!