1-1/2 teaspoons unflavored gelatin
4-1/2 teaspoons cold water
3 egg yolks
3/4 cup sugar
1-1/2 cups canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1-1/2 cups heavy whipping cream
1-1/2 teaspoons vanilla extract
18 gingersnap cookies, divided

In a small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened. Beat in egg yolks and sugar. Cook and stir over medium heat until a thermometer reads 160° and mixture has thickened, about 5 minutes.
Transfer to a small bowl; beat until cool and thickened, about 3 minutes. Beat in pumpkin and spices. Refrigerate for 1 hour or until set.
In a small bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture.
Coarsely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes. Spoon or pipe mousse over the top. Cover and refrigerate for 1 hour or until set. Just before serving, garnish with remaining gingersnaps. Yield: 6 servings.

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