Cheesy Pumpkin Truffles with Hazelnut Crumble

Peel the pumpkin, removing the green part with a pointed knife to reveal the flesh.|Chop the flesh into roughly equal-sized pieces so that they cook evenly.|Line a baking sheet with parchment paper, arrange the pumpkin pieces in a single layer, and roast for 35 minutes at 350°F. Remove from the oven and let cool.|Press the pumpkin flesh through a sieve using a spatula to obtain approximately 1 lb of purée.|Scrub the rind of the goat's cheese to remove the outer layer.|Cut the log into thick slices.|Transfer the cheese slices to a kitchen mixer, along with the pumpkin purée and the chopped dried fruits, then mix using the electric mixer attachment.|Work the dough until completely smooth. Meanwhile, scatter the chopped hazelnuts on a baking sheet.|Transfer the dough to a bowl and use a dough cutter to divide into strips. This is easier if you immerse the dough cutter in boiling water between strokes.|Roll the dough strips in the hazelnuts until fully covered, then serve.