Pliers

Cut the pumpkin into large pieces and boil it in very little water until the pulp is fork-tender. Drain, peel, and pass it through a sieve, obtaining a smooth puree free of visible strings. Set it aside to cool, so it doesn't cool too quickly. the mixture made from milk and flour.

Bring the milk to a boil in a large saucepan, then pour in the flour polenta and sugar. Stir thoroughly to distribute the flour and prevent lumps from forming. Continue mixing until the mixture is uniform and thick, then remove the pan from the heat and let it cool completely before adding the pumpkin.

Add the pumpkin puree, the roughly chopped dried figs and the to the now cold base.raisins. Add a pinch of salt, the grated lemon peel, the grappa, yeast and fennel seeds. Mix with a wooden spoon to distribute the dried fruit and flavourings evenly.

Work the dough with the wooden spoon until it becomes smooth and quite soft. Add wheat flour only if the mixture appears excessively fluid: it must remain consistent but not hard, so that it can be poured into the baking pan and maintain a moist interior after cooking.

Butter one baking pan and transfer the batter into it, distributing it with the back of the spoon. Level the surface without compacting it too much, so the preparation will cook evenly. Before proceeding, check that the mixture be uniform and that raisins and figs are well dispersed.

Bake at 200°C (392°F) for about an hour. The surface should form a nicely browned and firm crust, while the inside should remain firm but not dry. Check for doneness by inserting a toothpick into the center: remove it only when it comes out clean and dry.