Cut the pumpkin slice into pieces without peeling it since the piece will stand on it.
Use a fork to poke several holes on each piece. Place them in a bowl that is large enough to fit the pieces covered in water where you have already dissolved the sugar, the cinnamon, the clove and the brandy. Place the pieces with the peel on top so that they marinate and all the flavors are absorbed by the pumpkin through the holes that you have poked.
Set them aside to marinate as long as you can, the more the better. You can leave them for 2 hours even.Then place them in a baking tray with a little of the liquid (1/2 finger) and sprinkle with granulated sugar and some more cinnamon.
Bake at 220°C for 20 minutes and then turn down the heat to 175°C for an extra 30 minutes.Control how golden they get depending on the oven.Serve sprinkling with a little icing sugar and cinnamon.
