Prepare the oat milk by grounding the flakes with the water and straining the mixture, excluding the solid parts.
Peel the pumpkin and blend it together with the milk and the salt.
Place the mixture in a pan, on low heat, with the cinnamon stick.
Once it boils, add the rice syrup and let it cook for a few more minutes.
Dilute the arrowroot flour in 3 tbsp of water and add it, stirring well.
Remove the cinnamon stick, ground the mixture and distribute the cream in small bowls.
Sprinkle them with some cinnamon.