Remove the outer peel of the pumpkin and dice. Brown the pumpkin in a sauté pan, making sure it's fully cooked.
Toast the peppercorns and set aside. Add the corn starch to the almond milk, bring to a boil and add the salt and peppercorns. Whisk the sauce once it’s cooled.
On a plate, arrange the pieces of roasted turkey, pumpkin cubes, sliced almonds and the garnish with the room-temperature pepper sauce.
Add cress sprouts for the final decoration.