Peel off the pumpkin, set 5-6 small wedges aside, cut the rest into cubes, and cook until tender (20mn using a steam cooker is ideal).
Oven-bake the wedges for 20mn at 220°C, drizzled with butter and sprinkled with sugar.
Meanwhile, in a bain-marie, melt the chocolate with the almond purée, coconut oil and sugar.
Transfer the cooked pumpkin and chocolate mix to a blender. Blend until smooth. Add sugar to taste.
Pour into the dough, leave to cool down and transfer to fridge.