Pumpkin Mousse Trifle

This is not my photo, as mine did not come out looking as pretty as this one I found on a cooking web-site. You have to really like the taste of pumpkin to like this dessert.

I bought all these ingredients on sale so making this dessert for a dinner party costs me 1/4 of what buying a dessert for 6 in the store would cost. And it is delicious.

3 eggs

1 C milk

1/2 C honey

1 package gelatin

1 1/2 C pumpkin puree
3 T sugar

1 t cinammon

1/2 t nutmeg

1/2 t ginger

1 t vanilla

Crystallized ginger

1 cup heavy whipping cream (to whip and put on top)

Separate egg whites and yolks.

Pour 1/s of milk and water and put gelatin in it.

In a pan combine the remaining milk, the honey & spices and heat until honey dissolves.

Add the soft gelatin and liquid and stir until dissolved.

Pour most of the hot milk mixture into egg yolks, whisking constantly.

Pour back into the pot and heat until thickens and almost boils.

Stir in the pumpkin and keep stirring until there are no big bubbles.

Remove from heat and whisk in the vanilla.

Beat egg whites until frothy and add the sugar, form stiff peaks

Fold a big spatula of whites into the pumpkin custard, then fold in the remaining egg qhites.

Line the bottom of trifle dish with crushed gingersnap cookies (Trader Joe brand) and layer mousse on top. Then another layer of gingersnaps and mousse until you get to the top layer. Chill mousse overnight.

Next day whip the heavy cream and add to top. Garnish with crystallized ginger or crushed gingersnaps on top of the cream.