Muddy Rudder’s Pumpkin Ginger Mousse Tart 

8-10 tart shells
4 large egg yolks
2 tablespoons dark rum
cup orange juice
1-15 oz. can of pumpkin
2 tablespoons pumpkin pie spice
cup crystallized ginger
cup granulated sugar
2 cups heavy cream
cup powdered sugar

Set a steam bath over medium/high heat. I prefer a saucepan with 2 inches of water and a metal mixing bowl.

Beat the egg yolks, sugar, rum and orange juice in mixing bowl over simmering water. Whisk until eggs thicken (about 2 minutes). Make sure to whisk constantly or you’ll end up with scrambled eggs.

Remove from heat and mix in pumpkin, spice and salt. Beat until cool. Stir in ginger.

In another bowl, whip heavy cream and powdered sugar until stiff peaks form. Fold pumpkin mixture into whipped cream. Don’t overmix the pumpkin mixture and whipped cream or you’ll lose the consistency. Place into pastry bag and pipe into tart shells. Decorate as desired and serve.

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