Silky Pumpkin Mousse

1 (15-oz.) can pumpkin
3 c. heavy cream
¾ c. superfine sugar
½ t. pumpkin pie spice
1 T. vanilla
Ginger snaps, for garnish

1. Combine pumpkin, 1 c. heavy cream, sugar and spice in saucepan.
2. Simmer over medium for 5 minutes.
3. Cool completely.
4. Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture.
5. Pour into serving dish and crumble the ginger snaps over top before serving.
   *You can also top with Cool Whip if desired.