Peel and cut the pumpkin into chunks, steam until cooked, mash into a paste.
Mix well pumpkin paste and cream cheese, add in sugar and eggs, stir until smooth and even. Then add in cornstarch and cream, mix well and sift the mixture.
Preheat the oven to 446℉(230℃). Line the loaf pan with parchment paper, pour in the mixture, bake for 22 minutes.
Cool in the fridge for 4 hours, demold, slice and serve.
