Preheat oven to 205C (400F). Line a small baking dish (about 12x12cm/5x5in) with parchment or lightly oil it.
Heat olive oil in a skillet over medium-high heat. Cook onion for 3 minutes until translucent.
Add ground beef, cumin, smoked paprika, salt, and pepper. Cook for 5-6 minutes, breaking up the beef, until browned.
Stir in tomato paste and 40 ml water; simmer for 2 minutes until the filling is thick and glossy.
Meanwhile, combine cornmeal with 60 ml hot water and stir until thick. Stir in the pumpkin puree until evenly combined. The mixture should be thick and spoonable, not runny.
Spread the beef filling into the dish. Spoon the cornmeal-pumpkin mixture over the top and smooth.
Bake for 14-18 minutes until the topping is set and lightly browned on top. Rest for 5 minutes, then cut and serve.
Estimated macros per portion
32 gProtein
55 gCarbohydrates
32 gFat
8 gFiber
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