Cut the pumpkin into cubes and January boil, as the water add vanilla essence. Soak the raisins in rum, stirring until the mixture to the pudding. In a large bowl, beat with a mixer first eggs and sugar, then add the cream. Once you've defeated almost foam, add water and flour. Continue beating until a uniform mixture, the consistency is like custard. Finally add the strained (or wrinkled puree) pumpkin and soaked raisins, along with alcohol, if not completely soaked. Leaving aside the mixture and cook caramel. In a deep pot melting sugar on the stove, shortly after she began her is caramelized, add 2 tbsp water. Occasionally stirring to not stick, until a golden caramel color. Quickly pour in the pan in which you will bake the pudding. Try to evenly distribute the caramel to no spaces. Then add the mixture of the pudding and bake in a water bath in a preheated 160 C oven. Pour enough water in the bottom tray to not boil (otherwise the caramel becomes porosity). Bake for about 20-25 minutes. After a slight cool (but not completely, so that the caramel to separate from the tray), pudding turns into a tray (so the caramel to be on top of the cake) and also be stored in the refrigerator until consumption. Serve with ice cream or cream roses.