Pumpkin Mousse Parfait

Here's how to make an amazing Pumpkin Mousse Parfait!

(Recipe adapted from InspiredTaste.net)

FOR THE WHIPPED CREAM MIXTURE:

2 cups heavy whipping cream

1 teaspoon vanilla extract

1/4 cup sugar

small pinch of salt

FOR THE PUMPKIN MIXTURE:

8 oz. cream cheese, at room temperature

2/3 cup sugar (brown, granulated, or a mix)

zest from one lemon (about 1 tsp)

1 teaspoon cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

small pinch of salt

1 cup pumpkin puree

COOKIE LAYER:

1 1/2 cups or about 24 ginger snap cookies, crushed

Whip the cream, vanilla and 1/4 cup of sugar until soft peaks form. Refrigerate.

In a medium mixing bowl, beat the softened cream cheese with 2/3 cup sugar, the lemon zest, 1 tsp cinnamon, 1 tsp ginger, 1/4 tsp nutmeg, and a small pinch of salt. Add 1 cup pumpkin puree and beat until well mixed and creamy.

Gently incorporate half of the whipped cream mixture into the pumpkin mixture.

Place about 24 ginger snap cookies in a plastic bag and use a mallet or rolling pin to crush the cookies into little pieces. It should yield about 1 1/2 cups of crumbs.

Set out 8 cups (I used 8 ounce cups), and begin the layering process. I started with cookies, then the pumpkin mixture, followed by the whipped cream mixture. Repeat one more time. Top with the remaining cookie crumbs.

Make these parfait cups up to one day in advance so that the ginger snaps stay crunchy, and if you're not going eat them right away cover with plastic and refrigerate.