Pumpkin Mousse 2 (pie filling)

Stir orange juice and vanilla together in medium bowl. Sprinkle gelatin over mix and set aside to thicken, about 5 min. Combine ½ c heavy cream, 1/3 c sugar, salt and spices in small saucepan. Cook over medium-low heat until bubbles form at edges; remove from heat. Whisk remaining 1/3 c sugar and yolks together in medium bowl until pale and slightly thickened. Slowly pour hot cream into yolk mix, whisking constantly. Return to an and cook over med-lo heat, stirring constantly, and scraping bottom of pan w heatproof spatula, until custard is thickened and registers 175-180 on instant-read thermometer, about 2 min. Immediately pour custard over gelatin mix and stir until smooth and gelatin is completely dissolved. Puree pumpkin in food processor until smooth, 10-15 seconds. W machine running, add remaining ½ c heavy cream through food tube in steady stream. Scrape sides of bowl and process for additional 10-15 sec. Add to custard mix and stir until completely smooth. Put in cups or pie shell and chill until just set. Cover w plastic wrap and continue to chill until fully set.

Orange Juice 3 T cold
Vanilla 2 tsp
Gelatin 2 tsp (1 pkg)
Heavy Cream 1 c cold
Sugar 2/3 c
Salt ¾ tsp
Cinnamon 1 tsp
Ginger ½ tsp ground
Nutmeg ¼ tsp
Cloves 1/8 tsp ground
Egg yolks 3 large
Pumpkin puree 15 oz can