Peel the pumpkin, cut into cubes and place in a baking dish covered with parchment paper. Place in the oven, preheated to 200ºC with heat up and down, and roast for 10-15 minutes or until be tender.
We crush or crush the pumpkin to obtain a mashed potatoes and separate the necessary amount (300 g). Mix with the juice and zest of half an orange, sunflower oil, erythritol and eggs.
Add the ground almonds, flour, cinnamon, ginger, yeast and a pinch of salt. Pour it into the mold and bake it in the oven, preheated to 180ºC with heat from above and below, for 40-50 minutes or until cooked through.
We check it by pricking the center with a toothpick, if it comes out practically clean remove the cake from the oven. Let cool completely before unmolding, cutting and serving.