Pumpkin Cake with Cream Cheese, Pecans, and Caramel

Wash the pumpkin, cut it in half, and scoop out the seeds. Hokkaido does not need to be peeled as the skin softens sufficiently during cooking. Cut the flesh into 3 cm cubes.

Melt the butter in a saucepan, add the pumpkin, salt, and about 50 ml of water, cover with a lid, and simmer, stirring occasionally, for 15 to 20 minutes. Blend the cooked pumpkin into a purée.

Line the bottoms of two 20 cm diameter cake pans with baking paper and grease the sides with butter. If you only have one pan, prepare the batter in half batches.