- For the pumpkin mousse:
- 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
- 3/4 cup sugar
- 4 egg yolks
- 2 teaspoons vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon fresh grated nutmeg
- 1/4 teaspoon ground cloves
- 1 cup heavy whipping cream, chilled
- 2 teaspoons powdered gelatin
- 2 tablespoons cold water
- For the cinnamon crepes:
- 2 ounces (or 1/3 cup plus 1 tablespoon) cake flour
- 2 ounces (or 1/3 cup plus 1 tablespoon) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 ounce (or 2 tablespoons) sugar
- 2 whole eggs
- 2 egg yolks
- 2 ounces (or 4 tablespoons) unsalted butter, melted and cooled
- 1 teaspoon vanilla
- 1 cup milk
- For the graham crumble:
- 1/2 cup graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons melted butter
- Whipped cream for garnish
In a large bowl whisk together the pumpkin, sugar, egg yolks, vanilla, and spices. Place the bowl over a pot filled with one inch of simmering water and whisk, or blend with a hand mixer, until the mixture reaches 140 F and has thickened slightly. Chill the mixture in an ice bath until cold.
While the pumpkin chills mix the powdered gelatin with the cold water and let stand ten minutes. Once bloomed heat the gelatin for 10 seconds in the microwave to melt. Allow to cool to room temperature.
Once the gelatin has cooled pour the heavy whipping cream in a medium bowl. Whip until the cream thickens then gradually pour in the melted gelatin. Whip until soft peaks form. Working in three batches, fold the whipped cream into the chilled pumpkin mixture. Once completely mixed cover and chill for at least two hours, or overnight.
While the mousse chills prepare the crepe batter. In a medium bowl whisk the eggs and egg yolks until slightly frothy. Add the melted butter and whisk to mix.
In a small saucepan scald the milk over medium heat.
In a separate bowl combine both the flours, cinnamon and sugar.
Temper the egg mixture with the hot milk, then whisk the remaining hot milk into the egg mixture. Working in three batches, whisk the flour mixture into the eggs and milk, making sure the first addition is thoroughly combined before adding the next. If small lumps remain strain, then cover and refrigerate for at least thirty minutes.
After the batter has chilled, place an 8? non-stick omelet, saute, or crepe pan over medium heat and spray it lightly with non-stick cooking spray.
Pour 1 1/2 ounces (about 1/4 cup) of batter into the center of the hot pan and immediately swirl until the batter coats the bottom of the pan evenly. Cook until the edges release from the pan and the crepe slides easily when the pan is shaken, about one minute. Flip the crepe, or turn with a rubber spatula, and cook for 30 seconds to 1 minute on the second side.
Remove to a plate and stack the cooked crepes between layers of parchment or wax paper. Cool to room temperature. If you are planning to hold for longer than a few hours seal the crepes, between the parchment paper, in a zip top bag and keep chilled.
While the crepes cool prepare the graham crumble.
Heat the oven to 350 F and line a small baking sheet with parchment paper. In a small bowl combine the graham cracker crumbs, melted butter and sugar until the mixture resembles wet sand. Pour the mixture onto the parchment lined sheet pan and press to compact the mixture. Bake for 10 minutes then cool completely. Gently crumble the graham with a fork.
To assemble the crepes spoon 1/2 cup of the pumpkin mousse into 1/4 of the crepe. Fold the crepe in half, and in half again. Top with whipped cream and graham crumble.