Lemon Pumpkin Flan

Preparation:

Preparation: Cut the pumpkin into slices, boil it al dente in salted water, drain it and pass it through the vegetable mill. Put it in a clean towel and squeeze it to remove the excess liquid. Heat the butter in a pan and brown the lightly crushed garlic cloves. When the garlic is golden, discard it and put the pumpkin in it. Leave it to flavor for about ten minutes, stirring often. Remove it from the heat and, once it has cooled down, add the whole eggs, half the cheese, the ricotta, a little grated nutmeg, a pinch of cinnamon and a pinch of cloves. Mix and, if the dough is too hard, soften it with a few tablespoons of milk. Place the mixture in a buttered and floured baking dish, spread the rest of the cheese on the surface and cook for 30 minutes in the oven at 220 degrees. Serve the dish with plenty of lemon zest, grating it on top of the moment.