Cut 200 gr of pumpkin into sticks of 10 x1x1 cm. Season the pumpkin sticks with salt, pepper, 1 tbsp honey, 1 tbsp olive oil and a pinch of cinnamon, then roast in the oven at 200°C until soft and tender.
Place the remaining pumpkin in a saucepan with 1 tbsp honey, 1 tbsp olive oil, salt, pepper and 10 cl water. Place the lid on and cook until the water has evaporated and the pumpkin is soft enough to mash. Adjust the seasoning and keep aside.
Stir fry the garlic and chili before adding the spinach. Season with salt, pepper, nutmeg and the crushed toasted pine nuts.
Prepare the pinwheels
Make the egg wash by beating the egg yolk with water.
Cut the cream cheese into sticks the same size as the pumpkin.
Arrange the puff pastry on a floured work surface, spread the mashed pumpkin on it and arrange the rest of the prepared ingredients.
Roll the puff pastry and freeze for an hour.
Preheat the oven to 200°C
Cut the pinwheels and place on a baking tray. Bake for 20 -25 minutes until golden brown.