4 eggs, separated
3/4 cup honey
1 can (16 oz) solid pack pumpkin
2 teaspoons all-purpose flour
1-1/2 teaspoons ground cinnamon
1/2 teaspoons ground ginger
1/4 teaspoons ground nutmeg
1/4 teaspoons salt In the top of a double boiler, combine egg whites and honey. Cook over simmering water, stirring constantly, until mixture reaches 160°F. Transfer mixture to a medium bowl. Using electric mixer on high speed, beat egg whites until cool and glossy peaks form; set aside.
In a medium saucepan, combine egg yolks, pumpkin, flour, spices and salt. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Gently stir 1/4 of the beaten egg whites into pumpkin mixture; gradually fold remaining egg whites into lightened mixture. Spoon mousse into dessert glasses; cover and chill.
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