Remove the outside skin from the pumpkin and deseed. Peel the potatoes and dice both the vegetables into cubes.
Heat the JUST 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. Ladel out a glassful of JUST MILK and keep to one side for cooking.
Preheat the oven to 205°C.
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 extra JUST MILK to loosen the mix if necessary.
Grease a muffin tray with Stork.
Spoon the mixture into the muffin tray and add small piece of butter to the top of each one. Bake for around 20 minutes.