How to cook
Pour the milk in the saucepan along with the sugar, butter, lemon peel and cinnamon. Wait for it to boil and remove it from the heat. Strain it and set it aside.
In a bowl, beat the egg with a wire whisk. Add the pumpkin and starch. Stir until you have a lump-free mixture.
Dilute it in a thin stream with the milk and stir it at all times. Place it back onto the hob and wait for it to boil. Once it reaches the desired density, turn it off and set it aside.
Prepare suitable bowls or cups. Put the crushed biscuits on the bottom and fill them with cream. Do not fill them up to the top - leave a little space.
Wait for it to cool and sprinkle it with nuts and dried fruit before serving it.
The light pumpkin cream is ready.