Pour the rum into the small metal bowl.

Sprinkle gelatin on top of the rum.

Let stand 10 min. to soften the gelatin.

In a large bowl, mix the pumpkin, granulated sugar, brown sugar, egg yolks, orange peel, cinnamon, nutmeg, and salt until well combined.

Add enough water to the 2 quart saucepan to come 1 inch up the side.

Heat to boiling, then reduce the heat to simmer.

Set the bowl of gelatin mixture over the simmering water.

Heat until gelatin dissolves.

Immediately whisk the hot gelatin mixture into pumpkin mixture.

In a large clean bowl, beat 1 1/2 cups cream at high speed.*

Add vanilla and continue to beat until soft peaks form.

Gently fold cream into pumpkin mixture.

Beat 1 cup whipping cream on high speed until it begins to thicken.*

Add 1 Tablespoon sugar and 1 teaspoon vanilla.

Continue to beat until medium peaks form. Do not over beat.

Roll the snaps between sheets of wax paper with a rolling pin.

Divide the pumpkin mixture in half. Spoon one half of the mixture into 12 small parfait glasses.

Add the crushed cookies to each of the glasses.

Divide the whipping cream in half. Top each glass with one half of the cream.

Add the remaining pumpkin mixture to the glasses.

Dollop remaining whipped cream on top.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight,

Garnish parfaits with crystallized ginger slices.