Requeijão mousse with Pumpkin jam

Peel the pumpkin and cut it into large cubes. Place them in a pan, add the sugar and the cinnamon stick.
Boil over low heat and reduce the liquid until it thickens. Peel and chop the nuts, add them to the mixture in the pan. Allow to cool before serving. Curd cheese cream: Stir the curd cheese until it becomes a smooth cream. Whisk the cream smoothly and add the icing sugar; soak the gelatine leaves and dissolve them in hot water, add the curd cheese to the cream and to the gelatine.
To serve: Put the pumpkin jam in a bowl, the curd cheese cream and the pumpkin jam. Garnish and serve fresh.