First mix the soy drink with the pumpkin puree and the pumpkin pie spice in a blender or with a hand blender.
For the pumpkin puree, simply cook a Hokaido pumpkin in quarters at 200 ° C in the oven for approx. 45 minutes, remove the skin and pass the pulp through a sieve. Any remaining puree can be frozen in small portions.
For the Pumpkin Pie Spice, mix the cinnamon, ginger, cloves and nutmeg well together. Half a teaspoon will be needed later, the rest can simply be stored in a storage jar.
Put the milk with the pumpkin puree and the spice in a small saucepan and slowly melt the white chocolate in it over medium heat. Stir with a whisk. As soon as the chocolate has melted completely and the drink has reached the desired temperature, pour everything into a nice glass or mug and garnish with the whipped soy cream according to the instructions on the packet. Now pour the caramel sauce over the cream.