1Cut the pumpkin into small cubes and brown them with olive oil in a pan over low heat. Season with salt and pepper, add the garlic, the ginger, and the thyme. Cook for about 20 minutes, until you get a chunky sauce.
2Roast the hazelnuts in a hot pan without fat for a few minutes. Let them cool before crushing them coarsely.
3Mix crackers finely, add the softened butter, and mix again to obtain a homogeneous paste. Stir in 40 grams of hazelnuts. Line the bottom of a pan with parchment paper. Spread the dough and flatten it with the back of a spoon. Set aside in the refrigerator.
4Soak the gelatin in cold water for 5 minutes.
5Heat the heavy cream. Turn off the heat once it boils. Wring the gelatin sheets and add to the cream. Stir until dissolved.
6Mix together stewed pumpkin, cream, and cream cheese.
7Add salt and pepper.
8Pour this mixture over the shortbread shell.
9Refrigerate at least 2 hours and up to overnight.
10Cut it into small cubes and place crushed hazelnuts on top.