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Whipped Pumpkin Spiced Mousse

Silky pumpkin spice mousse with cream cheese and pumpkin puree, gently sweetened and folded with whipped cream, then finished with a gingersnap crumble.
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Servings: 8 servings
Course: Dessert
Ingredients Method

Ingredients
  

  • 16 ounces cream cheese softened
  • 1/2 cup cane sugar
  • 30 ounces pumpkin puree (not pie filling)
  • 2 boxes instant vanilla pudding mix (3.4 oz each)
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground all spice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 32 oz heavy cream (or frozen whipped topping)
  • 1/2 cup powdered sugar
  • 3 dozen gingersnap cookies crumbles

Method
 

  1. In a bowl that has been chilled, whip the heavy cream until it is thick. Add th powdered sugar and continue whipping until it forms peaks and holds them.
  2. Transfer whipped topping to a bowl, cover, and store in the refrigerator until ready to use.
  3. In a bowl, beat the softened cream cheese until smooth.
  4. Add the cane sugar and beat until it is smooth.
  5. Add the pumpkin puree, vanilla pudding mix, and all the spices. Mix until combined.
  6. Gradually add the cold milk until the
  7. Fold in approximately 3 1/2 cups of the whipped cream topping.
  8. Scoop 1/3 cup of mousse into small bowls.
  9. Sprinkle some crumbled gingersnaps over the top.
  10. Add more mousse over the crumble.
  11. Top with the whipped cream, then more gingersnap crumble.
  12. Stick a whole gingersnap in as an added treat!