1 1/2 teaspoons unflavored gelatin

1 1/2 tablespoons cold water

3 large egg yolks

3/4 cup sugar

1 1/2 cups canned solid-packed pumpkin

3/4 teaspoon ground cinnamon

1/4 tsp ginger

1/8 tsp cloves

1 1/2 cups well-chilled heavy cream

1 1/2 teaspoons vanilla

18 gingersnaps (may need more or less depending on type of glasses or bowls used)

In a medium metal bowl sprinkle gelatin over the cold water to soften 1 minute. Whisk in yolks and sugar and set the metal bowl over a saucepan of simmering water. Cook the egg mixture , whisking constantly until an instant-read thermometer inserted 2 inches into the mixture registers 160 degrees (be careful not to touch the bowl; may need to tilt the bowl to one side) Remove bowl from pan and with an electric mixer eat the egg mixture until cool and thickened, about 5 minutes. Beat in pumpkin and spices. Chill pumpkin mixture, covered, until thickened and cool but not set, about 1 hour.

In a medium bowl beat the heavy cream with the vanilla until it just holds stiff peaks and fold into the pumpkin mixture using a rubber spatula.

Coarsely crumble 2 gingersnaps into dessert glasses (stemmed glasses work very nicely for an elegant dessert) or crumble enough gingersnaps into a serving bowl to cover the bottom. Gently spoon the mousse into the glasses. Chill the mousse uncovered until firm. Loosely cover with plastic wrap after 3 hours.

Just before serving, garnish the mousse with the gingersnap cookies.