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For the decoration: 2 ounces cream cheese, softened 1 cup heavy cream, whipped
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Raspberry Sauce, store bought Chocolate Sauce, store bought
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Make the Genoise according to the recipe and set aside.
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Bloom the gelatin in cold water to cover.
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Squeeze the excess water from the gelatin and set aside.
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Place the pumpkin, sugar and spices in a large glass bowl and stir to combine.
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Place about 1/4 cup of the pumpkin mixture into a small saucepan over medium heat.
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Add the bloomed gelatin to the pan and stir to combine.
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The heat will melt the gelatin.
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Add the warm pumpkin to the remaining pumpkin mixture.
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Fold in the whipped cream.
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Use round cutters that are slightly smaller than the pumpkin mold to cut the cake.
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The pieces need to fit just inside the mold.
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Add the rum to the Simple Syrup and place the syrup in a squeeze bottle.
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Add a few spoons of the pumpkin Bavarian to the mold.
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Place a cake layer on top of the Bavarian and gently press into place.
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Soak the cake layer with the rum simple syrup.
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Repeat with another layer of pumpkin Bavarian, cake and simple syrup.
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Place the mold in the freezer for about 2 hours.
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When the cake has frozen, place the cream cheese in a large mixing bowl and whip until softened.
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Use a rubber spatula to fold the cream cheese into the whipped cream.
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Place the whipped cream cheese into a piping bag fitted with a star tip.
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To unmold the cake, dip the mold into hot water.
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Put raspberry and chocolate sauces in squeeze bottles.
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Fill the pumpkins mouth with raspberry sauce and his eyes and nose with chocolate sauce.
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Pipe the whipped cream cheese around the rim of the cake using any decoration.
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Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer.
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Make a double boiler by setting a large mixing bowl over the simmering water.
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Place the whole eggs, egg yolks, sugar, and honey in the mixing bowl and make an egg foam by whisking the mixture to 113 degrees F on a candy thermometer, about 7 to 10 minutes.
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The egg foam passes through various stages becoming foamy, then smooth and finally it thickens.
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When it is thick, it will be hot to the touch, tripled in volume, and light in color and the sugar will have completely dissolved.
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If you dip the whisk into the mixture and pull it out, the batter should fall back into the bowl in a thick ribbon.
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Remove the mixing bowl from the heat and whip the batter with an electric mixer on medium-high speed until it cools, increases in volume, stiffens slightly and becomes pale yellow, about 7 to 10 minutes.
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Take the time to whip it well; if the mixture is underwhipped, the baked genoise will be dense.
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Very, very carefully, fold in the flour with a rubber spatula until the flour is no longer visible, making sure to fold to the bottom of the bowl.
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Do not overmix or the batter will deflate.
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Bake the genoise on a baking sheet: Spread the batter over a parchment paper-covered baking sheet and bake in a preheated 350 degree F oven until lightly and evenly browned and springy to the touch, about 10 minutes.
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Let the genoise cool slightly.
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Unmold and finish cooling on a wire rack to allow the air to circulate evenly around the cake.
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The baked genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap.
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Return it to room temperature before using it.
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Combine all 3 ingredients in a nonreactive 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil.
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All the sugar crystals should completely dissolve.
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Remove from the heat and pour into a clean medium-size bowl.
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Let cool completely before using.
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If you are short on time, you can cool the syrup over an ice bath.
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Simple syrup can be stored in the refrigerator indefinitely if kept in an airtight container.
