In a sauce pot bring heavy cream to a boil and add scraped vanilla bean seeds. Once boiling, add the crème brûlée mix in and whisk for one minute. Remove the pot from heat and add pumpkin compound. Dispense into Silikomart Flexi Canneles, 591002, filling only halfway and freeze.
Combine roasted pecans, brown butter, sugar and eggs, add the salt and vanilla extract. Pour the mixture into the tart shells, and bake at 375ºF/190ºC, for 5-8 minutes.
Combine the gold mirror glaze with desired amount of orange color and water. Unmold the Pumpkin Brûlée and place onto a glazing rack, glaze on all sides then place on top of the pecan tart. Roll and twist modeling paste to make a pumpkin stem. Place in the middle of the glazed brûlée. Garnish with the mojito leaf appliques.
