4 eggs
7 T. granulated sugar
1 T. unflavored gelatin
1 1/2 c. pumpkin puree (or canned pumpkin)
3/4 t. ground cinnamon
1/2 t. freshly grated ginger
1/4 t. grated nutmeg
1 c. heavy cream
minced crystallized ginger (garnish)

Beat eggs with sugar til mixture is light colored and thick. Add gelatin and beat to blend well. Mix in pumpkin puree and spices and chill mixture til it begins to set. Whip cream into soft peaks and fold into pumpkin mixture. Pour into 4-6 dessert dishes or a large serving bowl. Chill for 4 hours. Before serving decorate with crystallized ginger.
(makes 4-6 servings)

Ginger Pumpkin Mousse recipe is published in our October, 2004 Menu Minder.