Whipped Pumpkin Spice Mousse

 Whipped Pumpkin Spice Mousse

8 oz cream cheese

1/4 cup sugar 

15 oz can pumpkin 

3,4 oz instant vanilla pudding mix

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp allspice

1/4 tsp nutmeg

1/4 tsp ground cloves 

1 cup cold milk

16 oz heavy cream 

1/4 cup sugar

2 dozen ginger snaps, crumbled 

In a chilled bowl, whip the heavy cream for 3 - 5 minutes until thick. Add the sugar and mix until well combined and whipped cream holds it shape. Spoon into a bowl and refrigerate until needed. 

In a large bowl beat the cream cheese until whipped. Add the sugar and beat until smooth. Add the pumpkin, pudding mix and spices and mix well. Gradually add in the milk mixing well. Fold in 1 3/4 cups of the whipped cream. 

Spoon 1/4 cup into 6 - 8 small dessert bowls or half into a medium size dessert dish. Sprinkle with some crumbled ginger snaps. Top with the remaining mousse. Add the remaining whipped cream on top, then the balance of the ginger snaps.