Cut off the top of the pumpkins, remove seeds and fibers. Scoop out the flesh and chop. Mix in a bowl with mozzarella, ham, crème fraîche and spices. If desired, add an additional 100g of finely diced pumpkin flesh (Hokkaido or Butternut) to the mixture. Fill the mixture into the hollowed out pumpkins and place in a baking dish. Bake in the oven at 175°C for about 50 minutes.
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