Right now, I am on a quest to enjoy fall as much as possible. The weather has been sunny and crisp (perfect for long walks in Central Park), I’ve brought my sweaters and boots back into rotation, and after a hot summer, I’m enjoying the warmth of fall foods. If there is one food that screams fall to me, it’s pumpkin. From lattes to blondies, I’m a fan.
I love layered desserts – it’s such an easy way to make an impressive looking treat (see my Red, White, and Blue Trifles). Since I’ve been so into pumpkin this fall, I thought it would be fun to create a layered pumpkin mousse.
You are going to love the light and pretty layers of this dessert and the spicy, crunchy topping made from ginger snap cookies, another of my fall favorites.
- 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)
Using a stand or hand mixer, whip cream for about a minute or until it gains a little body. Add granulated sugar and continue to whip until soft peaks form. Move cream to another bowl and set aside.
Add 1/8 of the pumpkin mixture to the bottom of each glass. Next add 1/8 of the whipped cream. Add another layer of pumpkin, followed by another layer of whipped cream.
Finally, top each mousse cup with a whole ginger snap cookie. Note: 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.
Doesn’t it look cute?
Are you a fan of pumpkin? What is your favorite way to eat it?
I’m linking up with So Much Better with Age’s Give Me the Goods, Not Just a Housewifes Show Me What Ya Got, Elizabeth and Co.’s Be Inspired, Sweet Bella Roos’ Pin It Thursday, Remodelaholic’s Anonymous Party, Tater Tots and Jello’s Link Party Palooza, Cheerios and Latte’s Saturday Show and Tell, Serenity You’s Serenity Saturday, and Home Stories A to Z’s Tuturials & Tips.