Dice the pumpkin. Squeeze out the juice from the orange and lemon and add it to the pumpkin. Add the sugar and saute everything on low heat until the pumpkin softens. Then let it cool.
In a separate container, combine the mascarpone, cottage cheese and powdered sugar. Whip until you get a creamy substance. Mash the pumpkin. In glasses, distribute a little of the crushed biscuits and sliced almonds in each.
Put a little of the pumpkin puree on top, sprinkle with a few drops of liqueur and cover with a little cream. Put biscuits and almonds once again, then pumpkin and cream. Leave for 2 hours in the refrigerator and serve.