Rupert's made this fantastic blown sugar pumpkin, filled with a spiced pumpkin mousse.   We've served it on a mix of chopped truffle praline grains and salted caramel pieces, with a chocolate ice cream served on a pumpkin seed caramel crumble.  

The sugar pumpkin was blown into a home-made mould.

Spiced Pumpkin Mousse
  • 150g Crème Anglaise 
  • 50g Pumpkin Puree
  • 5 drops MSK Pumpkin Pie Flavour Drop
  • A pinch of Speculoos Biscuit Spice

Mix all of these ingredients together. 

  • 55g MSK UltraMousse
  • 300g Whipping Cream

Whisk the MSK UltraMousse and cream together until it starts to whip.

Fold in the pumpkin mix.

Put into a piping bag and pipe into the blown sugar pumpkin shell.