Ginger Pumpkin Mousse

• 3 eggs, separated
• 1 c. sugar, divided
• 1/2 c. milk, scalded
• 1 c. canned solid pack pumpkin
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground ginger and nutmeg
• 1/2 tsp. grated orange peel
• 1 1/2 tsp. vanilla, divided
• 1 pkg. unflavored gelatin
• 1 (5 1/2 oz.) apricot nectar
• 2 c. whipped cream, divided
• 2 Tbsp. dark rum (optional)
• 36 gingersnaps
• 1 Tbsp. confectioners sugar
• crystallized ginger, cut in thin strips (optional)

1. In small bowl, beat egg yolks (on high) and 3/4 cup sugar until light and fluffy (approximately 5 minutes). Transfer yolk mixture to saucepan. Whisk in milk, pumpkin, spices and orange peel.
2. Cook over medium heat, stirring constantly, until boils (approximately 5 minutes).temove and put mixture in large bowl. Stir in 1 teaspoon vanilla.

eggs, sugar, milk, pumpkin, ground cinnamon, ground ginger, vanilla, unflavored gelatin, whipped cream, dark rum, confectioners sugar, ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=151843 (may not work)