Spiced Pumpkin Mousse

• 1 1/2 teaspoons unflavored gelatin
• 4 1/2 teaspoons cold water
• 3 egg yolks
• 3/4 cup sugar
• 1 1/2 cups canned pumpkin
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 1/2 cups heavy whipping cream
• 1 1/2 teaspoons vanilla extract
• 18 gingersnap cookies, divided

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

unflavored gelatin, cold water, egg yolks, sugar, pumpkin, ground cinnamon, ground ginger, ground cloves, heavy whipping cream, vanilla, cookies

Taken from www.food.com/recipe/spiced-pumpkin-mousse-331058 (may not work)