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Ginger Pumpkin Mousse
submitted by Pam Chartier, McBride School

4 eggs
7 tablespoons granulated sugar
1 tablespoon unflavored gelatin
1 1/2 cups canned pumpkin
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated ginger root
1/4 teaspoon nutmeg
1 cup heavy cream
minced crystallized ginger for garnish

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