Step 1

Pour Galliano in a small microwavable bowl and sprinkle gelatine powder over it, let stand for 10 minutes.

Step 2

In a large bowl combine pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves and vanilla and egg yolks, mix with a whisk until well combined.

Step 3

Put the bowl with Galliano and gelatine in the microwave and heat it on high for 1 minute, gelatine should be fully dissolved.

Step 4

Pour the gelatine mixture into the pumpkin mixture and combine.

Step 5

Whip heavy cream until soft peaks form and gently fold it into the pumpkin mixture.

Step 6

In a medium bowl combine heavy cream with icing sugar and vanilla and whip with a hand mixer until soft peaks form.

Step 7

Crumble the cookies and set aside.

Step 8

Layer the pumpkin mousse, crumbled ginger cookies and whipped cream in small glasses starting with the pumpkin mousse and finishing with crumbled cookies as shown in photos.

Step 9

Chill in a refrigerator for at least 2 hours or overnight.