Cut a small lid on the pumpkin and remove the seeds with a spoon and rinse. Put water to a milkmaid to boil (or smaller diameter pot that pumpkin) and lean the pumpkin on the edge of this milkmaid without touching the water so that it softens steam. Do the same with the lid of the pumpkin. Reserve. Filling: In a saucepan, heat oil and saute garlic and onion. Place the tomato sauce, salt, pepper, parsley and the jerked beef Cambuí. Add the cream milk box and half of a glass of cream cheese. Spread the other half of the cream cheese within the reserved pumpkin. Drop the filling into the pumpkin and sprinkle with the parsley. It should be served immediately.