Pumpkin Mousse

Step 1

In a saucepan over medium heat, add pumpkin puree, 1 cup of heavy cream (set aside remaining heavy cream for a later step), brown sugar, cinnamon, ginger, nutmeg, and cloves. Stir to combine, then cook for 5 minutes, stirring occasionally. Remove from heat, add vanilla extract, and stir to combine.

Step 2

Transfer pumpkin mixture to the refrigerator for 20 minutes to cool to room temperature.

Step 3

In a large bowl, add remaining 1 1/2 cups of heavy cream. Using a hand or stand mixer, whip for 2-3 minutes on medium speed until medium peaks form.

Step 4

Once the pumpkin mixture has cooled, gently fold into the whipped cream until evenly incorporated. Separate mousse into individual serving containers. Refrigerate until ready to serve. Top each serving with a gingersnap cookie (or cookie crumbles) just before serving.