Select the millet and rinse in hot water several times, changing the water after each rinsing.

Peel the pumpkin, remove the seeds and dice the pulp.

Pour the milk in a pan, bring to boil, put the pumpkin, salt, sugar, simmer for 2-3 minutes, then add the millet and simmer over low heat until cooked through. At the end of the cooking add half of the butter, cool the porridge and mix with eggs (reserve an egg yolk).

In a greased baking pan put half of the porridge, arrange the prunes on the surface and cover with the remaining porridge. Level the surface, spread with the mix of sour cream and egg yolk and place the pan in the preheated oven. Bake over 430F until golden crust.

Before serving sprinkle the casserole with melted butter.