Pumpkin Bavarian Cream Tart
A delicately spiced pumpkin mousse is stabilized with gelatin in a prebaked pie crust or tart shell in this lovely fall and winter dessert.

In a blender, combine 1/4 cup of the sugar, the pumpkin, light cream, milk, ginger, nutmeg, cinnamon cloves, and salt.

Until smooth, blend.

Add the gelatin to the small bowl of cold water to soften it.