Yield: 6 servings

Ingredients:

1 1/2 tsp unflavored gelatin

4 1/2 tsp cold water

3 egg yolks

3/4 cup sugar

1 1/2 cups canned pumpkin

3/4 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground cloves

1 1/2 cups heavy whipping cream

1 1/2 tsp vanilla extract

18 gingersnap cookies, divided

Instructions:

  1. In a small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened. Beat in egg yolks and sugar. Cook and stir over medium heat until a thermometer read 160°F and mixture has thickened, about 5 minutes.
  2. Transfer to a small bowl; beat until cool and thickened, about 3 minutes. Beat in pumpkin and spices. Refrigerate for 1 hour or until set.
  3. In a small mixing bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture.
  4. Coarsely crumble 12 gingersnaps, sprinkle into six parfait or dessert dishes. Spoon or pipe mousse over the top. Cover and refrigerate for 1 hour or until just set. Just before serving, garnish with remaining gingersnaps.