In a medium bowl, combine cream and 2 tablespoons of the sugar. Using an electric mixer,beat cream until it holds soft peaks.

Wash and dry the beaters. In a separate bowl,beat egg whites and remaining sugar until soft peaks form. Add pumpkin,cinnamon,nutmeg,cloves,and cardamom and gently combine with a rubber spatula. Add the beaten cream and sugar mixture and carefully fold in until no streaks no streaks of white remain.

Spoon the mousse into four ramekins or parfait cups and chill in the freezer for 15 minutes. Top with a small dollop of whipped cream and a dash of cinnamon.