Wrap the pumpkin in plastic wrap and microwave at 600W for 2 minutes until soft. Scoop out the flesh and strain through a sieve.

Chop the white chocolate into small pieces.

Heat the heavy cream in a saucepan until it starts to bubble, then turn off the heat and add the white chocolate. Stir until melted.

Add the strained pumpkin to the chocolate mixture and stir until smooth.

Line a tray with plastic wrap, pour the mixture into the tray, and top with almonds and pumpkin seeds. Chill in the refrigerator until firm.