I made a dessert centered around pumpkin pie mousse. I wanted to break a pumpkin pie apart and add some interesting new elements. To make the mousse (the ball in the middle of the plate), I roasted and cooked the pumpkin, blended it in the food processor, and strained it. Then, instead of baking it as I would for pie, I cooked the pumpkin some more on the stove, folding in whipped cream and a bit of gelatin, which allowed me to get that spherical shape. I froze the mousse in silicon molds, and before serving I let them thaw to the right texture.