Bake the pumpkin with extra virgin olive oil, salt and pepper covered with foil in a baking pan for about 1 hour at 160-170°C.

Once cooked and cooled, blend well to a thick cream. Add salt and pepper to taste.

Spread the puff pastry, stuff it with tomino and pumpkin filling, then close.

Brush with a layer of beaten egg and decorate with sesame seeds and pumpkin seeds.

Bake at 190°C for 12-15 minutes.