Millet porridge with pumpkin, baked in a pot

Sort the millet, rinse in boiling water, pour in 2 cups of hot water and bring to a boil.

Salt the porridge, remove the foam, and evaporate the water over high heat.

Pour hot milk into the pot with porridge and cook first over medium heat, then on low heat until thickened.

Boil the egg hard, cool it down, peel it, and chop it finely.

Add pumpkin puree, cream, egg, and half a portion of butter to the porridge.

Grease the pot with the remaining oil, add the porridge, and bake in a preheated oven for 15 minutes.