|Unflavored gelatin||1 Ounce (1 Envelope)|
|Firmly packed light brown sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Canned pumpkin puree||16 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Eggs||3 , separated|
|Finely chopped candied ginger||2 Tablespoon|
|Grated orange rind||1 Teaspoon|
|Bourbon||1⁄4 Cup (4 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
1. Combine the gelatin, brown sugar and cinnamon in a medium-size saucepan. Blend in the pumpkin puree and the milk. Cook the mixture over medium heat, stirring constantly, until the gelatin and sugar are dissolved and the mixture just comes to boiling; do not boil.
2. Beat the 3 egg yolks in a small bowl. Blend in about 1/2 cup of the hot pumpkin mixture; then stir the yolk mixture back into the saucepan. Heat the saucepan over medium heat, stirring constantly, for 1 minute longer. Do not boil. Pour the mousse mixture into a large bowl. Stir in the ginger, orange rind and bourbon.
3. Place the bowl in a pan of ice and water. Chill in the refrigerator, stirring occasionally, until the mixture mounds slightly when spooned.
4. Beat the egg whites in a medium-size bowl until soft peaks form. Gradually beat in the granulated sugar until the meringue forms stiff, but not dry, peaks.
5. Fold the meringue, then the whipped cream into the pumpkin mixture. Pour the mousse into a 6-cup glass serving bowl or souffle dish. Chill the mousse, covered, for up to 4 hours. Garnish the mousse with additional whipped cream and candied ginger, if you wish.