Sift flour and salt into a deep bowl. Grate between palms with soft butter to make the mixture look like bread crumbs, then add a slightly beaten egg and knead the dough. Roll it into a ball, wrap it in film and send it in the refrigerator for 30-50 minutes.
Peel the pumpkin, remove the seeds. Dice the pumpkin pulp. Put in a pan with a thick bottom or stewpan, add a little water and simmer until soft and complete evaporation of the liquid. Grind the pulp into a homogeneous mass with a blender. For greater tenderness, the resulting mashed potatoes can be wiped through a sieve.
Roll out the dough on a surface lightly sprinkled with flour and cover it with a round, low shape with a diameter of about 30 cm. Put a sheet of baking paper on top of the dough and fill in any cereals. This will allow the cake to bake evenly. Bake for 15 minutes at 190 degrees.
Put the pumpkin puree in a deep bowl, beat with two eggs, sugar, cream, spices and salt. Pour the mixture into a mold with baked dough. Bake the cake for 50–55 minutes at 180 degrees. When the cake has cooled, it can be safely cut into portions.