Preheat oven to 425°F. Spread almonds in a single layer on cookie sheet and toast in preheating oven, 6-8 min. until lightly browned. Cool; chop coarsely. Combine sugar and 1/4 cup chopped almonds in food processor bowl. With metal knife in place, chop very finely. Combine almonds and sugar with flour in a large bowl. Combine whole egg, egg whites and water, beating with a fork. Beat into almond mixture until well blended. Beat in butter and vanilla. The batter should be very thin. Butter a large, heavy cookie sheet. Using a Tbs. measure, drop 4 separate Tbs. of batter on sheet, allowing ample room for spreading. Spread the batter into about 4-inch circles. Bake in the lower 1/3 of the preheated oven for 6-8 min., until each cookie has a golden brown border about 1-inch wide. Meanwhile, place 4 custard cups upside-down on working surface. Remove cookies from oven. Lift each cookie from baking sheet and shape over custard cup to mold into cup shape. Repeat with remaining cookies. Store in a warm, dry place until ready to serve. To serve: Place on cookie cup on each plate. Spoon about 1/3 to 1/2 cup Rum Pumpkin Mousse into each cup. Top with sweetened whipped cream and a sprinkling of reserved chopped almonds.
Rum Pumpkin Mousse : Combine 4 egg yolks, all but 1 Tbs. brown sugar, flour, gelatin and 1/2 cup cream in a medium saucepan. Stir in pumpkin. Stir constantly with wire whisk over medium heat, until mixture comes to boil. Remove from heat. Stir in pumpkin pie spice and rum. Chill mixture until it just begins to set. Meanwhile, beat egg whites with reserved 1 Tbs. brown sugar until stiff but not dry. Beat remaining 1/2 cup heavy cream until stiff. Fold a little pumpkin mixture into egg whites to blend first, and then fold in remainder. Fold in whipped cream. Cover and refrigerate until ready to serve.