This delicious mousse does away with making and blind-baking a pasty shell, and results in a velvety smooth and full flavour dessert for Thanksgiving...or anytime of year! The mousse is based on my mother's pumpkin chiffon pie (see Margaret Main's Pumpkin Chiffon Pie on food52.com) and eliminates pastry but adds crunch and texture with the addition of your favourite gingersnap cookies crumbled onto the dessert during the assembly stage. Lots of flavour, creamy, spicy, velvety smooth, and just as good a couple of days later, without any soggy pastry...YUMMY. Enjoy!

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