Half of sugar is poured into a saucepan and heat until caramelized. Distribute in a preheated pan and allowed to cool. Pumpkin is peeled, cleaned of seeds and grate. The butter was heated in a saucepan. Add grated pumpkin, pour 50 ml water, sprinkle with 1 tbsp sugar and stew for 15 minutes. Eggs are broken with the remaining sugar. Milk boil, separated 150-200 ml, the rest is added to eggs, whilst stirring. The mixture flavored with vanilla. Stewed pumpkin seasoned with allspice, nutmeg, ginger and mashed together with separate milk. Puree pumpkin pour in the milk mixture, stir well and pour over the caramel in the pan. Bake about 80 minutes in a water bath preheated to 150 C oven. Once the water in the larger tray starts to boil, the oven door is opened in order to cool down (to avoid bubbles). Sugar for Kroc heat. Once caramelized, pumpkin seed is added and stirred. Burned seed is distributed in advance greased shapes that are placed on greased aluminum foil. Cold custard cool well, turns on a flat plate and cut. Served with caramelized nuts pumpkin seed.