Pumpkin Puree

First make the pumpkin purée by peeling the pumpkin and roasting in the oven at 160 till soft. Then blend till smooth and add the spices.

Making The Mousse

Next melt your chocolate gently on the microwave till smooth. Then place the purée in a pan and heat, pour the hot purée over the chocolate and mix.
After that you need to bloom the gelatine. Place the gelatine into cold water to bloom.
While gelatine is blooming heat 100ml of the double cream in a pan. Then strain the water from the gelatine and add to the cream and mix well. Then pour the cream into the chocolate and pumpkin and mix well. Leave covered and to cool.
Next take the rest of the cream and whip to soft peaks, then take your pumpkin mix and fold into the cream.
Once all the cream is folded into the cream place into a piping and pipe into the desired mould then freeze!