Cut cream cheese into 2cm cubes and bring to room temperature. Sprinkle powdered gelatin into cold water in a heatproof container to bloom.

Place Oreo cookies in a plastic bag and crush finely with a rolling pin. Add melted butter and mix well. Press into a tart mold and chill in the refrigerator for 10 minutes.

Cut pumpkin into 2-3cm pieces and remove the skin. Microwave with 1 tbsp water for 3-4 minutes at 600W until soft. Let cool.

Microwave the bloomed gelatin for 10-20 seconds at 600W until dissolved.

Blend pumpkin, cream cheese, heavy cream, milk, and sugar in a blender until smooth. Add dissolved gelatin and blend again to create the pumpkin filling.

Take 1 tbsp of the pumpkin filling and mix with cocoa powder. Place the mixture into a piping bag.