Clean the pumpkin of its seeds and rind, cut it coarsely and put it in an oven dish.
Sprinkle each piece with sugar and pour in a cup of water. Cover the oven dish with aluminum foil and bake at 356°F (180 °C) for 40 min., remove the foil and bake 15 more min. until done. Depending on the oven, baking time may vary, so keep an eye on it.
To make the cream, pour 1 1/5 cups (300 ml) of milk in a casserole with the sugar and butter. Put it on the stove and let it come to a boil. Beat the egg with the remaining milk and the flour.
Pour the egg mixture in a thin trickle into the milk, while stirring nonstop and being careful not to curdle or burn it. Stir until thickened and you get a smooth cream. Flavor with the vanilla and remove from the stove.
Take the pumpkin pieces out, mash them and add to the cream. Stir and let the mixture cool.
Beat the confectionery cream, mix part of it with the cream, while stirring carefully in one direction, then carefully add the rest of it and stir very carefully again.
Prepare dessert cups, bowls or whatever other containers you have on hand. Crumble 2 biscuits in each one, pour some of the cream in and decorate with biscuits ground to powder on top.