1 packet unflavored gelatin (2 1/2 tsp.)
1/4 c. dark rum
1 lb. can unsweetened pumpkin puree
1 c. sugar
2 egg yolks
1/4 tsp. nutmeg
1 1/2 tsp. vanilla extract
2 c. heavy cream
Pinch of ground cloves
1 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. salt

Sprinkle gelatin over rum in small heat-proof cup. Let soften while you combine pumpkin puree, sugar, egg yolks, nutmeg, allspice, cinnamon, cloves, vanilla, and salt in large bowl. Set cup of gelatin in pan of gently simmering water, stirring gelatin until dissolved. While gelatin is still hot, whisk into pumpkin mixture. Whip cream to soft peaks then carefully fold into pumpkin mixture. Chill mousse overnight. Sprinkle with chopped nuts before serving.