Pumpkin Pralines in White Chocolate

Wash the Hokkaido pumpkin, deseed it, and cut about 1/3 into small pieces (the skin can be eaten). Drizzle the pieces with a little olive oil, spread them on a baking sheet, and bake in a preheated oven at 185 °C for about 25–30 minutes until soft. Then finely mash and let cool completely.

Finely crumble the butter biscuits (e.g., in a blender or in a freezer bag with a rolling pin). Set aside and reserve about 2 tbsp of the crumbs for later decoration.

Stir the cooled pumpkin puree smooth with the cream cheese (180 g), powdered sugar, and gingerbread spice. Then fold in the remaining biscuit crumbs until a moldable mixture forms. Tip: For the best consistency, use a mixture of classic cream cheese and a double cream variety like Philadelphia.