Yield: 6 servings | Prep time: 30 mins + chilling

Ingredients

1-1/2 tsps 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

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 reads 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 set. Just before serving, garnish with remaining gingersnaps.