Boil the pumpkin with a little water and as much sugar as you want to make it sweet. I used one cup (about 200 ml) After boiling, drain the water and mash the pumpkin with whatever works best for you. Don’t make it completely smooth—it’s fine to leave some larger chunks.

You need a pack of biscuits to cover any rectangular baking tray you have at home. Lay down a layer of biscuits in the tray without soaking them in anything. Then, add a layer of the mashed pumpkin on top while it’s still hot—this will soften the biscuits. Repeat the process as many times as needed, depending on how many biscuits you have.

Let it set in the fridge for at least an hour to an hour and a half. Meanwhile, prepare the whipped cream. If your pumpkin isn’t sweet enough, you can whip the cream with some sugar, honey, or your preferred sweetener to balance it out. Once the cream forms stiff peaks, spread it over the chilled cake, sprinkle the crushed walnuts on top, and you’re done!