Ingredients

• 5 large egg yolks
• 1 c. sugar
• 3½ c. heavy cream
• 15 oz. Canned pumpkin
• 2 tsp. vanilla extract
• 1½ tsp. ground cinnamon
• ½ tsp. ground ginger
• ¼ tsp. ground nutmeg
• ¼ 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 into 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 hours 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.

Note-I like to use whole grain bread. If you need the recipe to be gluten-free, use gluten-free bread. If you don’t have grape tomatoes, tomato slices will work too!

• Yield: SERVES 16

(Recipe found at www.countryliving.com)