Pumpkin balls in white chocolate

Cut the Hokkaido pumpkin into pieces (no need to remove the skin), drizzle with a little olive oil, and bake in an oven preheated to 185°C until soft, about 25-30 minutes. Once cooled, blend into a smooth puree.

In a bowl, mix the pumpkin puree, cream cheeses (100 g plain and 80 g Philadelphia), powdered sugar, and gingerbread spice. Finally, fold in the crushed biscuits (reserve 2 tablespoons for decoration).

Place the mixture in the freezer for about 30 minutes to make it easier to shape. Then, form it into ping-pong ball-sized balls, and return them to the freezer for another 2 hours.