Quarter the pumpkin, wrap in aluminum foil and cook the four pieces in the oven until they are completely soft to the touch and offer no resistance to finger pressure.
Remove the pumpkin flesh, pass through a sieve, mix with flour, sugar, eggs, grated lemon zest, grated cooking chocolate, raisins soaked in picolit, pine nuts, cinnamon and salt to form a dough.
Form small balls from it and fry them in hot oil until they look golden and crispy.
Sprinkle with powdered sugar and serve with a glass of picolit.
Preparation Tip:
You can also refine the frittelle with a handful of raisins preserved in grappa.
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