1°) Cut up the pumpkin into small pieces and put it with the water in a pot to average fire.
Leave it 30 minutes into the covered pot, until it begins to fall apart.We remove occasionally in order that it does not stick to the pot.
2°) Once the pumpkin is done, we uncover the pot and put the cinnamon in branches and the cinnamon in powder.
We continue to average fire and remove with very much love and patience... 
...until the water evaporates. This needs enough time, put music and enjoy the moment.
“The grandmother secret: The Maassel brightness is obtained putting sunflower oil during the evaporation process.” 3°) When the water is evaporated we put the sugar into the pot.
In this moment, the pumpkin will liberate the liquid that it contains. We keep on removing until the water has totally evaporated, until it has a texture of jam.
To know if the water has evaporated completely, we separate the mixture with the spade of wood, as you can see in the picture. 
If we see that there is no liquid, then the Maassel is ready.
4°)Once finished we can decorate it with sesame. 
It’s very important that the water is completely evaporated. This will increase the shelf life of the Maassel. One or two weeks in the frigo.
Enjoy it!
