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,