Pumpkin, ricotta, grated Parmesan cheese, eggs, nutmeg, cinnamon, salt, pepper Taleggio cheese, milk, bacon
Boil the pumpkin
When it is ready smash. Add the ricotta, egg, Parmesan, nutmeg, cinnamon, salt, pepper and mix
Fill the molds and bake at 180 degrees for 40 or 50 minutes
Brown the bacon until it is crispy
Melt the taleggio with a little 'milk
Spread the Taleggio cheese fondue, place the pudding and finish with 2 slices bacon
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