3 cups of pumpkin pie puree
1 quart of heavy whipping cream
1 quart of milk
2 cups of sugar
1/2 cinnamon stick
2 tblsp of maple syrup
2 tblsp of vanilla extract
10 gelatin sheets, bloomed
Combine heavy cream, sugar, pumpkin, cinnamon, maple and vanilla in a small pot.
Bring mixture to a boil, remove from heat and cover to infuse flavours for 15 minutes.
Whisky in the bloomed gelatin, then the remaining milk.
Strain through sieve and chill for at least 2 hours before serving. Garnish with spiced nuts and caramelized bacon.
Recipe courtesy of Son of a Peach, www.looklocalmagazine.com