Preparation:

1. Cut pumpkin into cubes of about 1/3 inch. Cook in salted water for 10–15 minutes until al dente, rinse under cold water, and drain well.
2. Dice prosciutto or cut into strips and mix with pumpkin. Grate cheese coarsely. Whisk together eggs, milk and cream, season with salt and pepper, cayenne and paprika, and place on the table in a gravy boat.
3. Heat raclette dishes briefly on the preheated grill and brush lightly with oil. Distribute prosciutto/pumpkin mixture in raclette dishes, sprinkle with cheese, and pour some of the egg mixture over top. Set on the grill for several minutes until the egg has solidified on the bottom, then cook under the heating element until golden brown.