Jenal's No Fail Chocolate Pumpkin Mousse Tart Recipe

I'm cooking dinner this weekend for my family and I was looking for some new recipes to try. They're pretty particular and love the traditional dinner we do, so I don't want to stray too far, but I thought one or two new things would be great. I asked on my facebook if anyone had any no fail, super yummy recipes and this is one that I got back from my friend Jenal! She was such a doll to send it to me (in the facebook comment section no less)! I thought I would share it with all of you! 

Thanks so much Jenal! I'll let you know how it turns out! xoxo

White Chocolate Pumpkin Mousse Tart

40 gingersnap cookies
½ cup melted butter

Filling

2pkg unflavored gelatin
¼ cup dark rum (or spiced rum) or water
4 eggs
¾ cup packed brown sugar
1 tsp cinnamon
½ tsp each ground ginger, nutmeg and salt
2oz white chocolate finely chopped
½ cup pasteurized egg white
¼ cup sugar
½ cup whipping cream
2 cups of pumpkin puree (not the pie mix)

Crust

in food processor grind gingersnaps, add butter. Press onto the bottom of cheese cake pan. Bake 350 for 10 min

Filling 

In a small bowl sprinkle gelatin over rum, set aside. In large bowl beat eggs and brown sugar until pale, beat in pumpkin puree, cinnamon, ginger, nutmeg and salt. Transfer to sauce pan cook over med heat, stirring constantly for about 6 min. Remove from heat add gelatin mixture stir until melted. Add whit chocolate stir until melted. Scrape into large bowl, refrigerate stirring until slightly colder than room temperature, about ½ hour.
In medium bowl, beat egg whites until soft peaks. Beat in sugar 1 tbsp at a time until stiff and glossy.

In a separate bowl whip cream then fold into pumpkin mixture. Slowly fold in egg whites. Scrap on to crust, swirl top chill for 4 hours (better if chilled over night)