Preheat the oven to 180/350/Gas 4.
Toss the pumpkin and garlic together in the oil in a baking tray, then sprinkle with salt.
Gently roast for 20- 30 minutes, or until the flesh is soft and lightly golden around the edges. Do not let the garlic burn, remove it from the pan sooner if necessary.
Remove from oven and let cool a little.
Tip the pumpkin and garlic into a food processor. Add in the tahini and lemon juice and whizz until smooth and creamy.
When smooth, taste and adjust the seasoning. If it tastes very sweet, add a little salt.
If it tastes flat, add a little more lemon juice.
Whizz again, then taste again.
When you are happy, tip into a serving bowl, or continue below if you'd like to make the 'Pumpkin Brains'.
Scrape into a piping bag with no nozzle. I used a disposable bag so I had control over how large the piping hole could be. If you only have a fabric piping bag you may prefer to make a disposable one from baking paper.
Pop the dip filled piping bag into the fridge, and let cool for about 20 minutes. This will firm the dip up, making it much easier to work with.
Meanwhile, slice the top 1/3 off of a small to medium sized pumpkin. If there is a large gaping cavity, you may wish to lay a small plate or bowl across the gap and pipe directly onto that as I have done in the photos.
When the dip is nice and firm, pipe onto the pumpkin ‘head’ in long, smooth coils.
Feel free to practise first and scoop any dip back into the bag to pipe properly.
Serve with your favourite crudites, crackers or chips.