For the pumpkin pudding
To prepare the pumpkin pudding recipe start preheating the oven to 180°C (160° fan).
Grease a 23 cm high-sided rimmed pudding or cake tin.
Beat the egg yolks with the sugar in a mixing bowl until pale and thick, about 3 minutes.
Add the cream cheese, vanilla extract, and pumpkin puree, and beat well until thoroughly combined, about a further 3 minutes.
Fold in the brown rice flour, xanthan gum, spices, and salt. Beat the egg whites with a pinch of salt in a clean, oil-free mixing bowl until stiffly peaked.
Whisk one-third of the egg whites into the pumpkin batter and then fold in the remainder in two additions, working gently but thoroughly.
Spoon the pudding mixture into the prepared tin.
Bake for about 1 hour until risen and dry to the touch on top; a cake tester should come out virtually clean from the centre.
Remove to a wire rack to cool.
For the confit orange rind
Place the lemon rind in a saucepan.
Cover with water and bring to the boil.
Once boiling, drain and cover with more fresh water.
Bring to the boil and then drain and repeat the boiling process once more.
Drain well and set the rind aside to cool.
Combine 175 g sugar with 175 ml water in a saucepan.
Bring to a rapid simmer, stirring gently to help dissolve the sugar.
Once you have a clear syrup, add the rind and return to a simmer for about 5 minutes.
Place the remaining sugar in a shallow dish or small bowl.
Carefully remove the rind from the syrup and place in the sugar in the dish.
Shake and toss to coat in the sugar before placing on a wire rack, spaced apart, to dry and harden.
When the pudding is cool, turn out from its tin.
Dust lightly with icing sugar and serve the pumpkin pudding with a garnish of the confit rind on top.