Dice pumpkin. Gently brown chopped shallot in a little EVO oil, add diced pumpkin and a few tbsps of water.
Cook until the pumpkin is soft and dry. Blend until smooth, add cream and eggs, and continue blending in all remaining ingredients. Season with salt and nutmeg.
Grease some molds with butter and pour in the mixture. Cook in a bain marie for 25 minutes at 180°C.
Make crispy wafers with Parmigiano Reggiano cheese.
Mix the pecorino cheese with black truffle spread with a few tbsps of warm water until smooth, and pour over the flans, once cooked and removed from their molds.