Ginger-Pumpkin Mousse

• 4 large egg yolks
• 1/3 cup sugar
• 2 tablespoons dark rum
• 1/2 cup orange juice
• 15 -ounce can solid-pack pumpkin
• 2 teaspoons pumpkin pie spice
• Pinch fine salt
• 1/2 cup chopped crystallized ginger
• 2 cups heavy cream

1. Put about 1-inch of water in a saucepan and bring to a simmer over medium heat.
2. Beat the egg yolks, sugar, rum, and orange juice in a heatproof bowl that can rest in the saucepan without touching the water (we like stainless steel ones) until foamy and light, about 30 seconds.
3. Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs thicken, about 2 minutes.
4. Remove the bowl from the heat and, with the mixers, beat in the pumpkin, spice, and salt.
5. Continue beating until the mixture is cooled.
6. Stir in about 1/2 the ginger.
7. In another bowl, whip the cream until it forms stiff peaks.
8. Fold the whipped cream into the pumpkin mixture.
9. Divide the mousse among 8 bowls or wine glasses, scatter the remaining ginger over the top of each, and cover tightly with plastic wrap.
10. Chill mousses for at least 2 hours and up to 24 hours.
11. Please note: If you are restricting sugar in your diet, you can substitute 1/3 cup sugar substitute for the 1/3 cup sugar.
12. The nutrient value per serving will then be 281 calories, 25 g fat (15 g saturated), 4 g protein, 10 g carbohydrate, 2 g fiber.

egg yolks, sugar, dark rum, orange juice, solidpack pumpkin, pumpkin pie spice, salt, ginger, heavy cream

Taken from www.foodnetwork.com/recipes/food-network-kitchens/ginger-pumpkin-mousse.html (may not work)