Layered Pumpkin Mousse

• Vegetarian

• Produce

  • 1 tsp Ginger, ground
  • 1 (14-oz. can Pumpkin

• Baking & Spices

  • 1/8 cup Brown sugar, packed
  • 2 tsp Cinnamon
  • 1/4 cup Granulated sugar
  • 1 dash Nutmeg

• Snacks

  • 8 Ginger snaps

• Dairy

  • 4 oz Cream cheese
  • 1 cup Heavy cream

Found on hellolittlehome.com

Ingredients

• 1 cup heavy cream
• 1/4 cup granulated sugar
• 4 oz. cream cheese, softened
• 1/8 cup packed brown sugar
• 1 (14-oz.) can pumpkin
• 2 tsp. cinnamon
• 1 tsp. ground ginger
• dash nutmeg
• 8 ginger snaps (the crunchy kind)

Directions

• Using a stand or hand mixer, whip cream and sugar until a soft peak forms. Transfer to another bowl and set aside.
• Add cream cheese and brown sugar to the mixing bowl and beat until completely smooth, scraping down the bowl a few times during the process.
• Add pumpkin and spices to the cream cheese. Mix until incorporated.
• Using a spatula, gently fold 1/3 of the whipped cream into the pumpkin mixture. Be gentle; you want to keep as much air in the cream as possible. Set aside.
• Place half of the ginger snaps in the bowl of a food processor and process until you have chunky crumbs. Don’t over-process; you want to keep some texture and crunch. Set aside.
• Add 1/8 of the pumpkin mixture to the bottom of each of four glass.
• Next add 1/8 of the whipped cream.
• Add another layer of pumpkin, followed by another layer of whipped cream.
• Sprinkle the top layer with the ginger snap crumbs.
• Finally, top each cup with a whole ginger snap cookie. (If you are not serving the mousse right away, wait until just before serving to add the crumbs and cookies, otherwise they will get soggy.)
• Serve immediately or refrigerate until ready to serve. Enjoy!