Microwave the mini sweet pumpkin for 3 minutes.

Cut the microwaved pumpkin into pieces and remove the seeds.

Place the pumpkin pieces in a heatproof bowl and top with chopped onion and chicken breast ham.

Sprinkle a generous amount of mozzarella cheese on top.

Bake at 180°C (356°F) for 15 minutes.

After baking, drizzle with allulose and top with basil pesto.

Garnish with parsley flakes to complete the dish.