- 1 envelope unflavored powdered gelatin (1 scant tablespoon)
- 1/4 cup cold water
- 1/2 cup plus 2 tablespoons canned unsweetened pumpkin puree
- 4 large eggs, separated
- 1/4 cup plus 2 tablespoons pure maple syrup
- Pinch of freshly grated nutmeg
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- Pinch of freshly ground white pepper
- 2 tablespoons dark rum
- 1/4 cup sugar
- 1 cup heavy cream
- Sweetened whipped cream, for serving (optional)
- Pastry Leaves, for garnish (optional; see Pate Brisee recipe)
In a small saucepan, sprinkle gelatin over the cold water, and let soften 5 minutes. Cook softened gelatin over medium heat, swirling pan, just until gelatin is dissolved; do not let boil. Let cool completely.
Place pumpkin puree in a large bowl. Stir in softened gelatin, then add egg yolks, maple syrup, nutmeg, vanilla, ginger, allspice, salt, white pepper, and rum. Whisk until fully blended.
With an electric mixer on medium speed, whisk egg whites and the sugar to soft peaks. Gently fold egg-white mixture into pumpkin mixture to combine. Whip heavy cream on medium high to stiff peaks, then gently but thoroughly fold into pumpkin mixture.
Divide mousse among 8 to 10 glasses; refrigerate until set, at least 2 hours, or up to 1 day, covered with plastic wrap. If desired, top each with a dollop of sweetened whipped cream and a pastry leaf before serving.