Pumpkin Eggnog Pie

Combine the eggs and vanilla extract in a small bowl and whisk until smooth.

Mix the cake flour and sugar together mixing bowl fitted with the paddle attachment.

Cut butter into the flour mixture. Mixture should resemble wet sand when ready.

Finish mixture with eggs and vanilla. Mix until a cohesive dough is formed.

Form into a flat disk, wrap and chill overnight.

Shape into tart mold and blind bake.

Weigh all ingredients.

Put the whole milk and heavy cream into saucepan and cook over medium-high heat until the mixture begins to simmer, about 180°F.

Remove the mixture from the heat and whisk in the Itaberco Pronto Crema, Hot Process (PS-418) until dissolved.

Pour in the white chocolate, pumpkin purée, and Itaberco Pumpkin Spice Compound (CP-126).

Blend well with an immersion blender.

Chill until set, about 2 hours up to overnight. Mix well prior to use.

Scale all ingredients and combine in a mixing container.

Blend well with immersion blender for about 90 seconds.

Spread on a silpat into a thin layer.

Bake at 180°F for about 4 hours.

Remove and break apart as needed. Store with silica gel.

Place egg whites and molasses in small bowl and whisk until smooth.

Mix the flour, sugar, clove, allspice, cinnamon, ground ginger, nutmeg and salt in mixing bowl fitted with the paddle attachment.

Cut the butter into the flour mixture. Mixture should resemble wet sand when done.

Finish with the egg whites and molasses. Mix until a cohesive dough is formed. Do not over mix.

Roll between parchment and freeze.

Portion and bake at 350°F between two perforated silpats while still cold.

Bake for 8 minutes or until golden brown.

Remove and allow cookies to cool.

Weigh and combine the Itaberco Pronto Mousse, Classic (PS-410) and whole milk in mixing bowl and whisk together well.

Add the heavy cream and Itaberco Eggnog Compound (CP-1020) to the bowl.

Whip on low speed for about one minute, until ingredients are incorporated.

Whip again on medium speed until stiff peaks form, and mousse is airy, about 4 minutes.

Weigh and combine the Itaberco Pronto Mousse, Classic (PS-410) and whole milk in a mixing bowl with paddle attachment and whisk together well.

Add the heavy cream and Itaberco Pumpkin Compound (CP-125) to the bowl.

Whip on low speed for about one minute, until ingredients are incorporated.

Whip again on medium speed until stiff peaks form, and mousse is airy.

Carefully remove tart dough from mold.

Fill tart dough with pumpkin pudding until tart is ¾ full.

Pipe eggnog and pumpkin mousse in desired pattern on top.

Garnish with gingerbread cookies, pumpkin brittle and (optional) your chocolate of choice as desired.