Pumpkin Spice Mousse

• 1 1/2 teaspoons unflavored gelatin (less than 1 envelope)
• 1 1/2 tablespoons cold water
• 3 large egg yolks
• 3/4 cup sugar
• 1 1/2 cups canned solid-pack pumpkin (slightly less than a 15-ounce can)
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 1/2 cups well-chilled heavy cream
• 1 1/2 teaspoons vanilla
• 18 gingersnaps

1. In a medium metal bowl sprinkle gelatin over cold water to soften 1 minute.
2. Whisk in yolks and sugar and set bowl over a saucepan of simmering water.
3. Cook egg mixture, whisking constantly, until an instant-read thermometer inserted 2 inches into mixture registers 160F.
4. (Tilt bowl to facilitate measuring temperature.)
5. Remove bowl from pan and with an electric mixer beat egg mixture until cool and thickened, about 5 minutes (mixture will be very sticky).
6. Beat in pumpkin and spices.
7. Chill pumpkin mixture, covered, until thickened and cool but not set, about 1 hour.
8. In a bowl with cleaned beaters beat cream with vanilla until it just holds stiff peaks and fold into pumpkin mixture gently but thoroughly.
9. Coarsely crumble 2 gingersnaps into each of 6 Martini glasses (or other 6- to 8-ounce stemmed glasses).
10. Transfer mousse to a large pastry bag fitted with a large plain tip and pipe decoratively over cookies in glasses (or simply spoon mousse into glasses).
11. Chill mousses, uncovered, until firm, about 3 hours, and up to 1 day (loosely cover after 3 hours).
12. Just before serving, garnish mousses with remaining 6 whole gingersnaps.

unflavored gelatin, cold water, egg yolks, sugar, ground cinnamon, ground ginger, ground cloves, well, vanilla, gingersnaps

Taken from www.epicurious.com/recipes/food/views/pumpkin-spice-mousse-15746 (may not work)