Pumpkin spice ganache

Adapted from Ann Reardon's recipe.

160g (5.64 ounces) roast pumpkin (you can mix this with roast carrot to cut down the carb count)

50g (1.76 ounces) or 1/4 cup butter

10g (0.35 ounces) or 2 tsp (35% fat) cream

85g (3 ounces) sugar-free white chocolate (or cacao butter plus erythritol/xylitol to taste + its vanilla and 2 ts. powdered milk)

1/2 tsp Pumpkin Spice made from: 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp all spice 1/4 ts. cardamom

Put roasted pumpkin (rind removed) or canned pumpkin puree into a food processor or blender.

Add the melted butter, cream and spices and blend until smooth.

Heat this gently in the microwave, stirring often, until just starts to get hot.

Add the chopped white chocolate (or ingredients for homemade) and mix well. If not melted after 30 seconds of stirring, reheat in the microwave for 10 seconds at a time, stirring in between until fully melted and incorporated.

Put into a ziplock bag or pastry bag, twist over the open end and let sit until cooled to room temperature.

It can now be used as frosting, cake filling, or chocolate truffle filling.