Remove the chalaza from the eggs, add a pinch of salt, and whisk them smoothly. Mix in milk and Parmesan cheese powder.

Cut off the top of the mini pumpkin to create a lid. Microwave the pumpkin for 2-3 minutes to soften the shell for easier cutting.

Scoop out the seeds inside the pumpkin using a spoon.

Pour the prepared egg mixture into the hollowed pumpkin, filling it about 70% full to allow room for expansion during cooking.

Cut the slice cheese into smaller pieces and place them inside the pumpkin. Stir gently to prevent sticking.

Steam the pumpkin in a steamer for 30-40 minutes until fully cooked.