Remove the outside skin from the pumpkin and deseed. Peel the potatoes and dice both into cubes.
Heat the milk in a large saucepan until almost boiling and add the potato and pumpkin.
Leave to simmer for 20 minutes or until the vegetables are soft. Ladle out a glassful milk and keep to one side.
Preheat the oven to 200°C (fan 180°C, gas mark 6).
Roughly mash the potatoes and pumpkin with a fork.
Beat the eggs in a mixing bowl and add the cheese and cream. Season the mix with salt, pepper and a little nutmeg and mix with a wooden spoon until smooth.
Add a little of the reserved milk to loosen the mix if necessary. Grease a muffin tray with butter.
Spoon the mixture into the muffin tray and add small piece of butter to the top of each one. Bake for around 20 minutes. Serve hot on a bed of salad.