Pumpkin Cream for Plain Rolls

Ingredients: 2 glasses puree made with fresh pumpkin pulp (450g canned pumpkin puree), pumpkin seed oil, 1/3 glass sugar, 1/2 glass apple juice, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cloves, and 1/2 nutmeg.

Directions: Mix all ingredients and whisk them. Spread the pumpkin cream on plain cakes, bread, and wafers, or just fill pancakes with it. To cook mousse: mix equal parts of pumpkin seed oil and cream cheese with small amount of whisked cream. Put the mousse by layers into dessert bowls, and sprinkle with gingerbread crumbs between layers.