• Add the gelatin and triple sec into a small bowl. Whisk to combine.
• Place the small bowl into a bowl of warm water for about 2 minutes until the gelatin is dissolved.
• Leave the gelatin in the warm water and continue to work on the custard.
• In a medium saucepan, add in the pumpkin, heavy cream, 1/2 cup granulated sugar, egg yolks, cinnamon, ginger, nutmeg, allspice, and salt. Whisk until incorporated.
• Using a wooden spoon, stir the mixture over medium heat for 10 minutes.
• Remove from the heat and pour into a bowl.
• Add the gelatin mixture into the bowl of pumpkin. Whisk until combined.
• Cover with plastic wrap and place in the fridge to chill until completely cooled.
• Once the pumpkin custard is cooled, add the egg whites into a clean bowl. Beat the egg whites on high until soft peaks form.
• Add in 2 tablespoons of granulated sugar and continue to beat on high until stiff peaks form.
• Fold one-third of the egg whites into the pumpkin custard to lighten it up.
• Add in the next one-third and carefully fold it in.
• Add the last third of the egg whites and carefully fold it until smooth.

Whipped Cream

• In a bowl, add in the heavy cream, Greek yogurt, powdered sugar, and salt. Whip until stiff peaks form.

Assemble

• In five dishes, add layers of gingersnaps, pumpkin custard, and whipped cream. Repeat a second layer. Top with crumbs and chopped candied ginger.