Pumpkin Mousse

1 envelope unflavored gelatin
¼ cup dark rum
4 large Trader Joe's Eggs
2/3 cup Trader Joe's Organic Sugar
1 cup Trader Joe's Organic Pumpkin Puree
2 Tbl Trader Joe's Pumpkin Pie Spice
1 cup Trader Joe's Heavy Cream
6 small pumpkins, tops removed and reserved, insides scooped out and cleaned

1. In a heat proof small bowl, pour rum then sprinkle on the gelatin.

2. Place bowl in a larger pan. Pour simmering water in the pan to come half way up the bowl.

3. Stir to dissolve the gelatin.

4. Remove from heat and let cool to room temperature.

5. Beat the eggs in a large mixing bowl until thick.

6. Gradually beat in sugar and continue mixing until lemon colored, about 5 minutes.

7. Stir in the pumpkin, and spices. Stir in cooled gelatin.

8. Using clean beaters, whip cream until stiff. Gently fold into pumpkin mixture.

9. Refrigerate mousse for at least 3 hours before serving.
To serve:
Fill the small hollowed-out pumpkins with the mousse, put the tops on at a jaunty angle and serve.



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