Pumpkin Spice Mousse

Directions

1. 1
   In a medium metal bowl sprinkle gelatin over cold water to soften 1 minute.
2. 2
   Whisk in yolks and sugar and set bowl over a saucepan of simmering water.
3. 3
   Cook egg mixture, whisking constantly, until an instant-read thermometer inserted 2 inches into mixture registers 160F.
4. 4
   (Tilt bowl to facilitate measuring temperature.)
5. 5
   Remove bowl from pan and with an electric mixer beat egg mixture until cool and thickened, about 5 minutes (mixture will be very sticky).
6. 6
   Beat in pumpkin and spices.
7. 7
   Chill pumpkin mixture, covered, until thickened and cool but not set, about 1 hour.
8. 8
   In a bowl with cleaned beaters beat cream with vanilla until it just holds stiff peaks and fold into pumpkin mixture gently but thoroughly.
9. 9
   Coarsely crumble 2 gingersnaps into each of 6 Martini glasses (or other 6- to 8-ounce stemmed glasses).
10. 10
    Transfer mousse to a large pastry bag fitted with a large plain tip and pipe decoratively over cookies in glasses (or simply spoon mousse into glasses).
11. 11
    Chill mousses, uncovered, until firm, about 3 hours, and up to 1 day (loosely cover after 3 hours).
12. 12
    Just before serving, garnish mousses with remaining 6 whole gingersnaps.