|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.
Mix together pumpkin, cinnamon, ginger, nutmeg, brown sugar, vanilla and maple syrup until combined. With a mixer, add cream cheese and beat until well blended.
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.