Preheat the oven to 400ºF.

Slice a pie pumpkin or butternut squash in half, remove the seeds and place the two halves side up on a baking sheet.

Bake for about 45 minutes or until the edges start to look golden and the flesh feels soft when you insert a fork.

Remove the peel and mash the flesh with a fork or in a food processor, like I did.

In the bowl of a standup mixer, beat the eggs with the sugar. Add the lemon zest while continuing to beat.

In the food processor, grind the almonds to a coarse sandy texture and add it to the egg mixture. Add the almond flour and beat until incorporated. Add the mashed baked pumpkin until incorporated.

Butter an 13.5x9.5 baking dish. Line with a cut-to-measure piece of parchment paper and butter again. Pour the pumpkin and almond mix in the baking dish and tap lightly on the counter a few times to level it. Place in the oven and bake for about 40 minutes.

Remove from the oven and let cool. Unmold and cut into portions.