How to make
Boil the pumpkin in lightly salted water, strain and puree it.
Heat the milk with the sugar over medium heat, until it melts and add the Philadelphia cheese. Stir, until it dissolves and a thick homogeneous cream is obtained (caution! If your pumpkin is very sweet, reduce the amount of sugar).
Stir two pinches of cinnamon into the pumpkin puree and pour it over the cheese mixture. Remove it from the heat.
Hydrate the gelatin according to the instructions on the package and dissolve it in the warm, almost hot but not boiling mixture.
Distribute into creme caramel molds and once they are completely cool, refrigerate them for at least 4-5 hours.
Before serving, prepare the crunchy addition to the dessert, by coarsely crushing the biscuits, pour the pumpkin seeds (raw), oats, sugar, honey and the room temperature butter (soft).
Mix all of these ingredients well and bake in an oven preheated to 390°F (200°C) for 6-7 minutes. Cool and garnish the pumpkin dessert with the delicious crunchy topping.
If desired, decorate with caramel topping. Enjoy!
