Pumpkin Mousse With Crunchy Gingersnaps And Maple Crème Fraîche

By Oprah
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1 packet (about 2 tsp.) powdered gelatin

4 large egg yolks

6 Tbsp. grade-A maple syrup

1 1/2 Tbsp. light or dark rum

1/2 tsp. ground ginger

1/4 tsp. ground allspice

1/4 tsp. ground cinnamon

1/8 tsp. ground cloves

Pinch of freshly grated nutmeg

1/4 tsp. salt

Pinch of freshly ground white pepper

1/2 cup plus 2 Tbsp. canned solid-pack pumpkin

3/4 cup heavy cream

2 large egg whites

1/8 tsp. cream of tartar

2 Tbsp. granulated sugar

1/2 cup (1 stick) plus 1 Tbsp. unsalted butter softened at room temperature

1/2 cup plus 2 Tbsp. firmly packed light brown sugar

1 large egg

1 cup plus 2 Tbsp. all-purpose flour

1 tsp. baking soda

1 tsp. ground ginger

3/4 tsp. ground cloves

3/4 tsp. ground cinnamon

2 Tbsp. molasses

1/2 cup turbinado sugar

3/4 cup crème fraîche

3 Tbsp. grade-A maple syrup

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