Pumpkin mousses

INGREDIENTS

5 large egg yolks 1 c. sugar 3 1/2 c. heavy cream 15 oz. Canned pumpkin 2 tsp. vanilla extract 1 1/2 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground nutmeg 1/4 tsp. salt 2 tbsp. dark rum 1 tsp. powdered gelatin 3 oz. shaved dark chocolate

DIRECTIONS

1. Fill a large bowl halfway with ice water and set aside.

2. Whisk the yolks, 3/4 cup plus 2 tablespoons sugar, and 3/4 cup cream together in a medium saucepan. Heat while stirring continuously with a rubber spatula or wooden spoon over medium-low heat, until thickened and the mixture coats the spatula -- about 10 minutes. Transfer to a medium bowl and set over the ice bath. Stir to cool.

3. Add pumpkin, vanilla, spices, and salt to the egg mixture. Stir 1 tablespoon rum and 1 teaspoon gelatin together in a small bowl. Heat the remaining tablespoon rum, and stir in to the gelatin mixture until dissolved. Gently whisk into the pumpkin mixture. Beat 1/2 cup cream to stiff peaks, and fold into pumpkin mixture. Pour into a shallow dish, cover and chill until cold and thick enough to fall from a spoon in heavy dollops -- about 8 bhours or up to overnight.

4. Beat the remaining cream and sugar to stiff peaks. Alternately layer the pumpkin mousse and whipped cream in a glass serving dish. Sprinkle the chocolate shavings between top two layers. Serve chilled.