First, make any kind of white/yellow cake mix in a 16in circle baking pan, cool and hold for assembly. When ready for assembly cut cake to have only half the height of the cake.

Ingredients

For graham cracker layer:

• 1 cup graham crackers
• 2 1/4 Tbsp melted butter

For vanilla cream:

• 4 tsp vanilla bean paste (for extract use half amount)
• 1/3 cup milk, whole
• 1/3 cup heavy cream (1)
• 1/4 cup sugar, granulated
• 1/4 cup egg yolk
• 3 Tbsp gelatin mass (bloomed – add gelatin to water and let sit or 3-5 minutes)
• 1 cup heavy cream (2)

For pumpkin mousse:

• 1/4 cup egg yolks
• 1/3 cup sugar, granulated
• 1/2 cup milk
• 2 Tbsp water
• 1 cup white chocolate chips
• 1 ½ Tbsp glucose or light corn syrup
• 3 Tbsp gelatin mass (bloomed - – add gelatin to water and let sit or 3-5 minutes)
• 1 cup cream cheese (room temp)
• 2 ¼ cups heavy cream
• 1 1/3 cups pumpkin puree
• 1/4 tsp ground nutmeg
• 1/2 tsp- Ground Cinnamon

Directions

For graham cracker layer:

1. Mix into sand looking texture.
2. Place in a plastic lined 16in metal ring
3. Put in refrigerator to set while making vanilla cream

For vanilla cream:

1. Semi whip cream (2) set in refrigerator
2. Place milk, cream (1) and vanilla bean paste in pot heat to just a boil. Turn off heat.
3. Combine Sugar and egg yolks in a separate bowl.
4. Gradually add warmed milk to cream mixture while stirring.
5. Return mixture to stove and cook until 175 degrees. (it will thicken quickly so be sure to use low heat and not scramble egg mixture.)
6. Take off Heat, add gelatin, and mix until completely dissolved. Strain to ensure no over cooked eggs.
7. Cool to 80 degrees, Fold semi whipped cream into mixture.
8. Cast on top of graham layer. Freeze for 4 hours or until mixture is hard enough to handle without breaking.

For pumpkin mousse:

STEP 1:

1. Semi-whip the cream and place in the fridge.

STEP 2: Make Pate a Bombe with yolks, sugar and water

1. Whip yolks on a high speed
2. At the same time in a pot mix sugar and water to make syrup, cook to 244 degrees
3. Slowly pour syrup while whipping yolks. Whip until mixture reaches 113 degrees
4. Add pumpkin puree, nutmeg and cinnamon. Mix well

STEP 3: Chocolate ganache

1. Heat up milk to 175 degrees
2. Pour milk over chocolate chips, let sit for one minute
3. Emulsify with blender or mix with a whisk.

STEP 4:

1. Melt gelatin mass and glucose (Light corn syrup) in microwave
2. Combine with room temperature cream cheese

STEP 5:

Combine all in order-

Pate a bombe with cream cheese mixture, add chocolate ganache mix well, fold in whipped cream.

Assemble full cake using all inserts.

Pour ¼-mousse mixture in bottom of silicon mold, place graham cracker/vanilla cream on top. Put more mousse, place white cake on top followed with more mousse. Freeze overnight. Take out of mold place on serving dish, let thaw before serving. Pipe whipped cream if desired on slices and ENJOY!

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