Don Main'S Pumpkin Mousse - A New Thanksgiving Tradition

• 1.5 teaspoons gelatin
• 2 tablespoons cold water
• 1 cup pure pumpkin puree
• 2 well beaten egg yolks
• 0.25 cups half n half or light table cream
• 0.25 cups brown sugar
• 1 teaspoon ground cinnamon
• 0.25 teaspoons each of ground ginger, nutmeg and sea salt
• 0.125 teaspoons ground mace
• 0.25 teaspoons pure vanilla extract
• 0.75 cups whipping cream
• 1.5 teaspoons icing sugar
• more whipped cream with a little sugar and vanilla for serving

1. Combine the gelatin and water in a small microwavable dish and set aside.
2. Combine pumpkin puree, egg yolks, half n half, brown sugar, cinnamon, ginger, nutmeg, salt, mace and vanilla in the top of a double boiler. Set over simmering water and cook for 15 minutes, stirring often. Remove from heat and stir in gelatin (Note: if the gelatin has not dissolved, give it a couple 5 second blasts in the microwave to liquify). Let the mixture cool to room temperature.
3. Beat the whipping cream with the icing sugar until stiff peaks form.
4. Fold the cool pumpkin mixture into the whipped cream and scrape into a bowl. Cover the surface with plastic wrap to prevent drying and place the bowl in the refrigerator to set (at least 6 hours before serving.)
5. Beat whipping cream, add sugar and a little vanilla.
6. Sprinkle a little crushed gingersnap in the bottom of each serving dish, add a heaping tablespoon of mousse, then some whipped cream, and more crushed gingersnap...and repeat. This dessert looks great served in glass parfait dishes.

gelatin, cold water, pumpkin puree, egg yolks, n, brown sugar, ground cinnamon, ground ginger, vanilla, whipping cream, icing sugar, cream

Taken from food52.com/recipes/73674-don-main-s-pumpkin-mousse-a-new-thanksgiving-tradition (may not work)