In a bowl, mix pumpkin, cinnamon, nutmeg and cloves until smooth.

In a second bowl, whip egg whites with an electric mixer until soft peaks form; add � cup sugar and whip until stiff peaks of meringue form.

Gently fold pumpkin mixture into meringue until just combined.

In a third bowl, combine sour cream and remaining 1 tablespoon sugar.

In each of four 5-ounce glasses, divide and layer half of Ginger Pecan Granola and half of pumpkin mousse; repeat layers.

Top each serving with 1 tablespoon sweetened sour cream and sprinkle with granola.

Serve immediately.

Serves 4.