Place Milk (400 gram), Low-Fat Cream (200 milliliter), Unsweetened Cocoa Powder (30 gram), Ground Cinnamon (1 teaspoon), Old Fashioned Rolled Oats (35 gram), Dark Couverture Chocolate (150 gram), Brown Sugar (75 gram), and Honey (30 gram) in a heavy bottom pan and simmer over low heat, stirring constantly until it begins to thicken.
Once it becomes as thick as a custard, take off heat, allow to cool, then puree with an immersion blender or blend in a food processor until smooth.
Pour into serving bowls or glasses. Cool and then chill for 4-6 hours, preferably overnight.
To make the pumpkin mousse, whisk 100 grams of the Pumpkin (400 gram) with Powdered Confectioners Sugar (4 tablespoon) and thePumpkin Pie Spice (2 tablespoon). Reserve the remaining pumpkin puree.
Whisk 100 grams of the pumpkin puree with about 100 grams of the Mascarpone Cheese (450 gram) until smooth.
Gently whisk or fold in the remaining mascarpone so as not to lose volume. Gently add more sugar if required. Place into a piping bag fitted with a star nozzle.
Divide the reserved pumpkin puree over the set chocolate pudding using a piping bag. Level out gently. Pipe the mascarpone pumpkin mousse over the pumpkin puree.
Sift over some Pumpkin Pie Spice if desired, garnish with Pumpkin Seeds (to taste), and chill.