INGREDIENTS:

8 ounces Cream Cheese, softened at room temperature

8 ounces pumpkin puree (not pie filling)

½ cup packed light brown sugar

¼ cup confectioners sugar

1 teaspoon good vanilla extract

1 ½ teaspoons pumpkin pie spice

½ teaspoon good cinnamon

¼ teaspoon kosher salt

3 cups fresh whipped cream

(to make whipped cream pour 2 cups cold heavy cream into a cold bowl of stand mixer and whip using whisk attachment until almost stiff peaks. Add ½ cup confectioners sugar and one teaspoon good vanilla extract)

Crushed Ginger Snap cookies for toppings

DIRECTIONS:

Using a large bowl and a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream cheese on medium speed until very smooth and creamy, about 3 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula as needed.

Add the pumpkin puree, brown sugar and confectioner’s sugar to the bowl. Beat on medium-high speed until well combined, about 3 minutes.

Add the vanilla, pumpkin pie spice, cinnamon and salt to the bowl. Beat on medium-high until creamy and smooth; making sure no lumps of cream cheese remain – if so, continue beating!

Add 2 cups of the whipped cream to the bowl. Using a rubber spatula, gently fold the whipped cream into the pumpkin mixture until well combined. Fold gently so you don’t deflate the whipped cream too much. Gently fold until the topping is completely combined and no streaks remain.

To Serve:

Gently scoop the mousse into ramekins or fancy martini glasses!  Top with remaining whipped cream and sprinkle crushed Ginger Snap Cookies on top…enjoy!