2) Put the egg yolks, sugar, rum, and orange juice in a heatproof bowl that can rest in the saucepan without touching the water (we like stainless steel ones) and beat together for about 30 seconds, until foamy and light.
3) Now set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl for about 2 minutes, until the eggs thicken.
4) Remove the bowl from the heat and, with the mixers, beat in the tinned pumpkin, spice, and salt. Continue beating until the mixture is cooled. Stir in about 1/2 the chopped ginger.
5) In another bowl, whip the cream until it forms stiff peaks. Fold the whipped cream into the pumpkin mixture. Divide the mousse among 8 bowls or wine glasses, scatter the remaining ginger over the top of each, and cover tightly with cling film. Chill for at least 2 hours and up to 24 hours.
Please note: If you are restricting sugar in your diet, you can use sugar substitute instead of sugar. The nutrient value per serving will then be 281 calories, 25 g fat (15 g saturated), 4 g protein, 10 g carbohydrate, 2 g fiber.
*Cook's Note: You can make your own pumpkin spice by mixing 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves and 1/4 tsp grated nutmeg
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