1 ½ teaspoon unflavored gelatin (less than 1 envelope)
1 ½ tablespoon cold water
3 large egg yolks
¾ cup granulated sugar
1 ½ cups canned solid-pack pumpkin (slightly less the a 15-oz. can)
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1 ½ cups well-chilled heavy cream
1 ½ teaspoons vanilla

In a medium metal bowl sprinkle gelatin over cold water to soften 1 minute. Whisk in yolks and sugar and set bowl over a saucepan of simmering water. Cook egg mixture, whisking constantly, until an instant-read thermometer registers 160F. Remove bowl from pan and with an eclectic mixer beat egg mixture until cool and thickened, about 5 minutes (mixture will be very sticky). Beat in pumpkin and spices. Chill pumpkin mixture, covered, until thickened and cool but not set, about 1 hour.

In a bowl with cleaned beaters beat cream with vanilla until it just holds stiff peaks and fold into pumpkin mixture gently but thoroughly.

Mousse can be spooned into Martini glasses and tipped with whipped cream, or use as filling for your cake layers.