2 cups milk
2 Tbsp flour
2 Tbsp starch
1 cup sugar
1 tsp vanilla
2 Tbsp butter
1 cup pumpkin puree
1 package (½ lb) Petit Beurre Petit or social thin tea biscuits
Walnuts for garnish, coarsely crushed
For the pumpkin puree, chop some pumpkin and take it into a small pot with water almost half of the pumpkins covered. Add 1 Tbsp sugar and cook until they are soft. Drain and blend in a food processor.
Mix milk, flour, starch, egg and sugar in a pot. Take it over medium heat and stir continuously (preferably with a mixer/ immersible blender). Once it boils, stir in butter and vanilla. Simmer over low heat for about 2-3 minutes. Add pumpkin puree and mix well. Let it cool for a while.
Cover the bottom of a square/rectangular Pyrex dish or a deep baking tray with the tea biscuits and pour some pumpkin mixture generously and spread evenly. Again cover it with arranging biscuits side by side and continue pouring the mixture and layering with tea biscuits until forming 3-4 layers of biscuits. Pour the remaining mixture on top and spread evenly. Cover and keep in the refrigerator for 4-5 hours.
Put generous amount of crushed walnuts on top, slice and serve.