Prepare butter at room temperature and preheat the oven to 170°C.

Mix butter in a bowl until creamy. Add sugar and mix until pale. Gradually add beaten egg and mix well. Add almond powder and mix thoroughly.

Divide the mixture into molds and bake at 170°C for 20–25 minutes.

Cut pumpkin into bite-sized pieces, remove the skin, and microwave in a heatproof container for 4–5 minutes at 600W until soft.

Blend pumpkin with butter, sugar, and milk in a food processor. Once cooled, transfer to a piping bag and refrigerate.

Whip heavy cream and sugar in a bowl until stiff peaks form.