Prepare the pumpkin: little pumpkin is cut in half, cleaned and anointed with olive oil inside and out. The two halves are placed upside down and seal 30-40 minutes in 190 C oven. Then pumpkin scraped sheet and creases. Kish: flour, a pinch of salt and the butter get involved with a little water until a medium soft dough. Roll out thin circle larger than the baking. Place in the baking, by lifting the sides in order to form a line, 2 cm high. Cover with baking paper and leave 30 minutes in the refrigerator. Heat oven to 190 C. From the fridge tart in the oven and bake 10 minutes. Remove the baking paper and leave for 5 minutes to doizpeche. Meanwhile, prepare the filling. Filling: mash the pumpkin half with feta cheese, cream, salt and pepper. Spread stuffing on this tart. Arrange on top thin slices Gorgonzola. Remaining cream cheese, beat 2 eggs and one egg yolk and pour tart. Arrange the top few sage leaves (if you have). Bake for 30-40 minutes.