Preheat the oven to 400°F Place the pumpkin in a roasting tin, drizzle over 2 tbs of the oil, then season generously. Toss until evenly coated and roast for 35-40 minutes until tender and lightly caramelized.
Meanwhile, put the pine nuts in a small roasting tin and place in the oven with the pumpkin for 8-10 minutes until golden brown. Leave to cool.
Place the remaining 4 tbs of oil in a large bowl with the vinegar, syrup, mustard, sugar and seasoning. Whisk until well combined and thickened.
When the pumpkin is cooked, tip it into the dressing and stir to coat. Fold in the spinach leaves, crumble in the dolcelatte and scatter with the pine nuts. Serve.