Line the bowls with the lady fingers. You are making the shell of the pumpkin, which will hold the mousse in. Pipe the mousse into your “pumpkin shells” and place a ginger snap in the centre.

Quickly dip the lady fingers in water, on the smooth side of the biscuit. Step 2: Arrange them all around the pan (smooth side facing inward) and line the bottom with dipped lady fingers.