Naturally, the first fall dessert to debut on the menu has to include pumpkin! Pictured are pumpkin white chocolate ganache, pumpkin seed oil semifreddo, caramelized pumpkin seeds, splatters of pumpkin seed oil, fraises de bois (while they are still available at the market!), and sunflower sprouts. The acidity of the strawberries add a nice contrast to the richness of the ganache and semifreddo. Most people use pumpkin puree exclusively in a dessert, and while there's nothing wrong with that, I wanted to do something different. Lucky for me, working for a German pastry chef introduced me to the wonders that is pumpkin seed oil. The pumpkin seed oil is delicious, rich and nutty, with the flavors further enhanced by vanilla in a semifreddo. Sunflower sprouts usually show up in salads, but I just adore them in a dessert. They are so delicious, crunchy, and nutty. It adds an interesting vegetal element to the dessert, with the nuttiness from the sprouts echoing the pumpkin seed oil.