• Sprinkle the powdered gelatin over the cold water and set aside to allow gelatin to set.
• Combine pumpkin puree, brown sugar, milk, egg yolks, salt, cinnamon, ginger and nutmeg into a heat-proof bowl. Whisk well to combine.
• Bring a pot of water to a low steam. Place the bowl on top of the pan of steaming water. Notes: 1) the bottom of the bowl should not touch the water, and 2) the water should not be boiling.
• Stir the pumpkin mixture occasionally (every 3 - 5 minutes). Continue to heat the mixture until it reaches 160° F - 180° F.
• Add the set gelatin to the bowl and whisk until the gelatin is completely melted.
• Remove the bowl from the heat and set aside to cool slightly.
• Place the egg whites in a clean bowl. Begin mixing using a hand mixer or stand mixer with the whisk attachment. Mix on medium speed until the egg whites appear foamy. Continue mixing while slowly pouring in the granulated sugar. Continue to mix until egg whites reach medium peaks.
• Gently fold the egg whites into the cooled pumpkin mixture.

Cinnamon Whipped Cream

• Place heavy cream, powdered sugar and ½ teaspoon ground cinnamon in a bowl. Whip the cream until medium peaks form.

Assemble Parfaits

• Spoon pumpkin chiffon into mason jars until ¼ full. Add a thin layer of whipped cream. Spoon more pumpkin chiffon into the mason jars and finish with a swirl of whipped cream.
• Add additional items to the top of the parfait as desired (e.g. chopped pecans, toasted coconut, ginger cookie crumbles, etc...)