In a bowl whisk together eggs, milk, and pumpkin puree. Add brown sugar dry ginger powder, nutmeg powder, and cinnamon powder, and whisk again. Grease the baking tray with butter, add bread croutons and pour the egg pumpkin batter. Bake the pudding in a preheated oven at 180 C for 20 min. Make sauce by heating melting brown sugar. Then add butter and fresh cream. Turn off the flame. Butterscotch sauce is ready. Plate the pumpkin pudding and garnish with chocolate sauce, mint leaf and butterscotch sauce.