• 1 sprig thyme
• 3 cups pumpkin, peeled and diced
• 1 teaspoon granulated sugar
• 2 tablespoons olive oil
• 2 Butter Gold potatoes (same as Yukon Gold), peeled and diced
• 1 teaspoon salt
• 3/4 teaspoon white pepper, freshly ground
• 3 tablespoons unsalted butter, as needed
• 1 cup heavy cream (as needed), warm
• 9 (5" x 5") squares puff pastry dough (store-bought), thawed
• 2/3 cup goat cheese, crumbled
• 3 tablespoons sesame-flavored candied walnuts (see tips), coarsely chopped
• 2 tablespoons curly parsley, chopped 

Directions

1. Making pumpkin purée: Preheat the oven to 425°F. Remove the seeds and the strings(if any). Place the cubes of pumpkin on a greased baking sheet with the sprig of thyme in the center. Sprinkle with sugar and drizzle with olive oil. Roast at 425°F for about 1 hour until soft. Let the pumpkin cool completely. Discard the thyme and transfer the pumpkin to a food processor. If you use a food mill, you could mix them at the same time as the potatoes. Set aside.
2. Cooking the potatoes: Peel the potatoes and dice into 2-½-inch chunks. It's preferable not to cut them too small as they might fall apart. Place the potatoes in a saucepan. Add about 2-3 cups of cold water (add more water if it evaporates too quickly, depending on the heat). Bring the water to a boil and reduce the heat to medium-high. Cook for about or about 10-15 minutes. The potatoes should be fork-tender but still firm. Remove from the pot. Transfer to a platter. Let cool a little.
3. For the filling: Once the potatoes are cool enough to handle and have "dried" (with no excess water), mash the potatoes with the pumpkin (if not already puréed), using a potato masher (or a foodmill). Add the butter. Using a wooden spoon, slowly add the warm cream and 3 tablespoons crumbled goat cheese. Stir constantly to the desired thickness. You might add more heavy cream if you like it smoother. Season with salt and white pepper.

4. Assembly time:

   Preheat the oven to 375°F.

   Cut and place the puff pastry dough into buttered individual mini-tartlet shells (you could also use a 9-inch pie). Prick the dough with a fork to prevent it from rising too much. The dough should be evenly spread in the mini mold and overflow a little on the sides, as it will shrink while baking. Add about 2 teaspoons of the pumpkin goat cheese filling to the molds. Spread evenly. Place the molds on a baking sheet.

   Top the appetizers with the chopped candied walnuts and the remaining goat cheese.

   Place in the oven and bake for 5 minutes at 375°F and then lower the heat to 350°F and continue baking for another 30-35 minutes (rotating them half-way through so they cook evenly) until puffed and slightly golden. Remove from the oven; repeat until all the dough is used (you will have leftover pumpkin filling).

   Allow to rest a little before un-molding the appetizers.

   Before serving, garnish with parsley.
   
   Serve warm or at room temperature.
   
   Bon appétit!

 Thanks to Pham Fatal for recipe & Pics