Make the dough

• Mix the flour and salt in a bowl.
• Add the cold water and oil, then knead until smooth and elastic.
• Cover and let the dough rest.

Rest the dough

• Cover the dough and set aside until relaxed.

Roast the pumpkin

• Cut the pumpkin in half and roast at 180 °C until tender.
• Mash the roasted pumpkin until smooth.

Make the pumpkin filling

• Sauté the mushrooms until the moisture evaporates.
• Add the onion and garlic and cook until softened.
• Stir in the pumpkin purée and seasonings, then cook a little longer.

Make the potato filling

• Boil and mash the potatoes.
• Sauté the mushrooms and onion until golden and the moisture evaporates.
• Combine with the mashed potatoes and season to taste.

Shape the dumplings

• Roll the dough thin and cut into 7 cm circles.
• Add about a teaspoon of filling, fold and seal the edges.
• Shape into ears, noses and fingers, using almonds for the fingernails.

Cook the dumplings

• Boil the dumplings in salted water until they float.
• Cook a little longer until tender.

Make the tomato sauce

• Sauté the minced garlic in olive oil.
• Add the crushed tomatoes, smoked paprika, agave syrup, thyme, salt and black pepper.
• Simmer until slightly thickened.

Serve

• Serve the spooky dumplings over the tomato sauce.