Pumpkin fritters

I have often extolled the virtues of roast pumpkin, not the Jack O’ Lantern, Orange carving balls of water, but a true grown-to-be-eaten pumpkin.
 
This week, I roasted the last of our store of pumpkins bought in late October last year
(Yes, Dear Reader, properly stored they do keep for several months after all the Halloween hullabaloo has died down), and today made pumpkin fitters with a carefully retained portion of roasted pumpkin.
 
Served with your choice of toppings, I prefer cinnamon and sugar and a squeeze of lemon juice.
 
You can still buy the right type in some shops, sold as a Crown Prince squash (pumpkin, squash, tomatyto, tomato).
 

I thoroughly recommend the dish.