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.
The Recipes of the Caseificio Longo