• Soak the cashews for the mousse recipe overnight or do a quick soak method by bringing them to a boil in a small sauce pot with water just to cover, turn off heat and let stand for 30 minutes to soften, then drain & reserve
• First prepare just half recipe of the gingerbread cake recipe as per the instructions on that recipe & bake it in a greased & parchment lined 8" cake pan
• Next prepare the ganache recipe & let it cool to room temperature
• Set up your springform pan or cake mold with acetate cake strip and place it on a sheet pan or cake board
• Place the cooled gingerbread cake into the bottom of the mold

Prepare the pumpkin mousse as follows:

• First prepare the stabilized aquafaba by heating it over low heat with the agar powder and bring it to a boil. Boil just for about 30 seconds to activate the agar, then cool to tepid (not cold or the agar will thicken the liquid before we can whip it) then you can prepare the rest of the recipe
• Combine the soaked cashews, pumpkin, confectioner's sugar and coconut milk in a high speed blender of food processor and blend smooth on high for about 45 seconds
• Slowly pour the melted cocoa butter or white chocolate through the feed tube and continue processing for another 15 seconds
• Transfer to a large mixing bowl
• Whip the cooled aquafaba with a balloon whip attachment to stiff glossy peaks and then fold into the pumpkin mixture
• Pour into the prepared mold on top of the gingerbread cake and refrigerate until set at least 5 hours or overnight.
• Unmold the cake & then ice the cold set pumpkin mousse cake with cool but still pour able ganache
• Garnish with pecans & optional pumpkin buttercream