Cover a bowl with foil. Melt ¼ cup of butter and brush it onto the foil using a pastry brush. Cut the puff pastry into triangles and layer them over the bowl, covering it entirely. Seal the edges with a fork and trim off the excess pastry. Cut out the eyes, nose, and mouth of the pumpkin, brush the pumpkin with ¼ cup of melted butter, and bake in the oven at 390 °F for 10 minutes, then reduce the temperature to 350 °F and bake for an additional 12 minutes.
1 1/2 cups of pumpkin puree - 1/2 cup of brown sugar - 1 tbsp of ground cinnamon - 1 1/2 cups of unsweetened condensed milk - 2 eggs - 1 shortcrust pastry
Mix the pumpkin puree, brown sugar, ground cinnamon, and unsweetened condensed milk. In a separate bowl, beat the eggs and incorporate them into the mixture. Line a pie dish with shortcrust pastry, pour the mixture inside, and bake in the oven at 350 °F for 35-40 minutes. Place the puff pastry pumpkin on top of the pie and enjoy!