HUMMINGBIRD DEEP DISH COOKIE IN A SKILLET1 c. packed light brown sugar½ c. sugar4 oz.…
![Silky Pumpkin Mousse](https://geauxaskalice.com/wp-content/uploads/2023/10/386755735_6459956637463762_6279428746423157391_n.jpg)
Silky Pumpkin Mousse
![](http://geauxaskalice.com/wp-content/uploads/2023/10/386755735_6459956637463762_6279428746423157391_n.jpg)
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
- Combine pumpkin, 1 c. heavy cream, sugar and spice in saucepan.
- Simmer over medium for 5 minutes.
- Cool completely.
- Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture.
- Pour into serving dish and crumble the ginger snaps over top before serving.
*You can also top with Cool Whip if desired.