Peel and cut the pumpkin into large (2x2 or 3x3 cm) pieces. Measure 1 kg (maybe less - 800-900 g). In tray of pot, pour sugar (11 tbsp) and is caramelized to light or medium brown caramel. Maha from heat and leave to cool. In the process of cooling the caramel begins to crack and heard the sound of pop (and should be). Meanwhile, make topping: In a bowl put the eggs and sugar and mix well - until the mixture poizbelee and sugar melt. Add vanilla, lemon juice and gingerbread mixture again and stir with a mixer. Finally pour and milk and mix again. TOPPING is ready. The cut pumpkin put in a bowl and sprinkle with flour. Mix with your hands and pour into a strainer. Shake off the excess flour. On up the cold caramel ranks row floured pieces of pumpkin - sprinkle with half the chopped walnuts - a second layer of the remaining pumpkin and again sprinkle with remaining walnuts. Bay with topping. On her rank small pieces of the butter. Bake in a preheated oven 180C degrees for about 30 minutes. Then the oven is placed on a ventilator mode below (at the temperature rose to 200C degrees) and dozapicha for another hour (maybe more - depends on the oven). Bake until eggs tight - maybe slightly shaking in the middle, then the cooling clamp. Round tray to be a brown crust. * The dessert is called * * Bogdana, because my friend gave me the recipe is called so. In her version is made with 4 eggs and without walnuts, flavor and spice to gingerbread.