Place cubed pumpkin and water in a microwave-safe bowl. Cover and place in the microwave. Press JUNIOR MENU once, enter the weight of pumpkin and press START. Stir halfway during cooking and allow to stand 10 minutes after cooking has finished before pureeing with a hand blender or mashing with a fork until smooth.
Fit the enamel tray in the microwave and select the CONVECTION setting. Set temperature for 190 C and allow the oven to preheat.
Mix 100 grams of the sugar, the flour and the spices together in a bowl.
Melt 50 grams of the butter and add the pumpkin puree, vanilla and egg.
Add the wet ingredients to the dry and fold in the chopped dates.
Spoon into a large microwave safe pudding dish.
Sprinkle over the remaining sugar, dot with the remaining butter and carefully pour over the boiling water.
Carefully place the dish in the microwave and set the timer for 45 minutes. Press START.
Serve with or without cream, as desired. Leftovers reheat well in the microwave.
Notes
If you don't have this Panasonic microwave oven, no worries - you can either roast the pumpkin in the oven for 40 minutes and puree it, and pop the pudding in a preheated 190 C/170 C fan oven for 45-55 minutes.