1.   Dry roast the raw hazelnuts on medium low heat in a frying pan. When they begin to smell nice, remove from pan and set aside to cool. Remove as much of the dark outer skin as you can

2.   Put the cooled hazelnuts into a zip lock baggie and hit with a meat hammer, until all the pieces are very fine, but not a powder. Or you could use your food processor and pulse to achieve the small chunky texture – set aside

3.   Grind the granulated sweetener to a confectionery texture – and set that aside

4.   Into a small bowl or measuring cup, add 1/3 cup of room-temperature water

5.   Place this bowl or measuring cup into a pot with an inch of simmering water around it. Immediately add the gelatin powder to the room-temperature water in the measuring cup. As this water heats, stir until the gelatin powder has dissolved in the water

6.   Turn off the heat and, leaving the bowl in the warm water, set aside, but remember to stir once in a while. You will notice that the gelatin will turn clear: that is what you want

7.   Into a mixing bowl add the pure pumpkin puree – remember to check the label if using a store bought product. The only listed ingredient should be pumpkin

8.   Next add the lemon zest, confectionery sweetener, melted butter, powdered ginger, powdered nutmeg, and the heavy whipping cream

9.   Stir to incorporate all the ingredients and then drizzle in the gelatin liquid as you stir

10.   This is an optional but recommended step: place all of this pumpkin blend into a food processor or blender and process by pulsing for about 60 seconds to ensure best distribution of all the ingredients

11.   Scoop out the pumpkin mix and put it back into the first mixing bowl. The texture is slightly grainy – not completely smooth

12.   Next, add the egg whites to a mixing bowl and add 1 tsp of lemon juice, then whip at high speed until the egg whites are at a stiff peak stage

13.   Scoop out about 2 cups of the whipped egg whites and place into the bowl with the pumpkin mix. Blend well to combine

14.   Add about half of the pumpkin mix from the above step to the remaining whipped egg whites – and fold carefully not to deflate the whites too much. Add the second half of the mix to the whites and fold to combine

15.   Place 1/2 cup of the pumpkin custard into each of 6 small ungreased ramekins. Refrigerate for about 1 hour or until firm

16.   To make the cream, please refer to the Stabilized Whipped Cream frosting video and recipe. But for this recipe reduce all ingredients by half. Do not add any sweetener or flavor to this cream

17.   Using a piping bag create a large swirl of cream on top of the pumpkin in each ramekin, or simply place a large spoonful of the stabilized whipped cream on top

18.   OPTIONAL: sprinkle ½ tsp of finally chopped hazelnuts on top of the whipped cream

19.   Refrigerate until ready to serve. Enjoy!