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Pumpkin Ginger Mousse Cups |
1-15 ounce can organic pumpkin
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon fresh ground nutmeg
3 Tablespoons brown sugar
1 teaspoon vanilla
1 Tablespoon maple syrup
8 ounces cream cheese, at room temp
8 ounces ginger snaps ( I used Trader Joe's gluten free), crushed
Beat whip cream until it forms soft peaks. Set aside in fridge.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7-iyfbG4hgMqhFsyOpyfpOoqJ0Xeqn621UZ4EErMee3pdeqhoVEVU8XpkuOJSggBczZhC6TG0oD6cA8h_LUeX_XJVmjnr7qVE_DwGv0K-wJfPeUlIq-1q7LsZRwUPu2oucVRUCANFrqM/s200/IMG_2424.jpg)
Gently fold in whipped cream.
Place 3 Tablespoons of ginger snaps into individual serving sups.
Top with pumpkin mixture.
Crumble more ginger snaps on top.
Garnish with more whipped cream or ginger snap cookie.
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