Boil the pumpkin and pureed. Soak the gelatin in cold water. Grind the chopped nuts. Beat the eggs with a wire. They add 1 cup cold milk and flour. Confuse a homogeneous slurry. Heat the remaining milk and sweetened. Add it to the egg mixture. Reduce heat and stir constantly until a thick cream. Remove from heat, add the strained pumpkin and cinnamon to taste. Leave to cool for about 15 minutes, dissolve gelatin in the cream. Melt the chocolate in a water bath and the butter. Leave aside. In bowls or oblong cake pan pour half of the pumpkin cream. The other half to put ground nuts and spread over first layer. Top pour the warm chocolate. Reconstituted dessert place in refrigerator for at least 12 hours.