Pumpkin Spice Ganache

• In a small pot on the stove, cook the pumpkin puree over medium heat stirring constantly to avoid burning. Cook for several minutes to reduce, and then transfer puree to a heat safe bowl to weigh. If puree has reduced down to 120 grams, it's finished. If it still weighs more than that, transfer back to the pot and continue cooking for a few more minutes. Then, check again until 120 grams is reached. Set aside.
• In a small microwave safe bowl or cup, stir together the heavy cream, pumpkin spice, and cinnamon.
• Heat the mixture in the microwave for 1 minute and 30 seconds, or until it just starts gently bubbling/simmering (but not boiling). Stir again, and allow spices to steep in the cream for 5 minutes.
• After 5 minutes, stir, and remove any scalded cream off the top. Reheat the spiced cream to just steaming using short bursts in the microwave.
• Place the chopped white chocolate In a medium size microwave safe bowl. Pour the spiced heavy cream over the chocolate, and stir to combine. Allow the residual heat to melt the chocolate for a minute or two, and stir again.
• If the chocolate hasn't fully melted, microwave in 10 second intervals, and stir well each time until fully melted and smooth.
• Stir in the reduced pumpkin puree, salt, and vanilla.
• Use an immersion blender to fully combine and smooth out the ganache. This step is more essential with this type of ganache to smooth out the pumpkin puree. (Use a small food processor or a blender if an immersion blender is not available.)
• Cover ganache with plastic wrap (directly touching the surface of the ganache) and set aside to cool until set in the fridge. This can take a few hours, so plan ahead.
• If needing a pipeable consistency, make sure ganache has set before using. If ganache is refrigerated and too firm, set out at room temp for 15-20 minutes to soften a touch, and gently stir.
• Use to pipe, fill, and frost your favorite desserts. Enjoy!