Categories: Desserts
Ingredients
- Pumpkin Pie Filling
- 15 oz can pumpkin puree
- 5 tbsp brown sugar
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- pinch of cloves
- 2 tbsp heavy cream
- Cream Cheese Mousse
- 3 egg whites
- 1/2 cup sugar
- 4 oz cream cheese, softened
- 1/4 tsp vanilla
- 2 cups mini marshmallows
- Cookie Layer
- 1 1/2 cups chopped gingersnaps and graham crackers (I used 4 graham crackers, 8 small gingersnaps)
- whipped cream for topping, if desired
- caramel sauce for drizzling, if desired
Directions
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Pumpkin Pie Filling
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Scoop pumpkin puree into a medium sized bowl.
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Add brown sugar, cinnamon, pumpkin pie spice, cloves and heavy cream and mix well.
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Set in refrigerator to firm while you make the mousse.
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Cream Cheese Mousse
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Add egg whites to your mixer bowl (separate from pumpkin pie filling) and beat on medium-high until soft peaks form.
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While beating, slowly add sugar, and beat until stiff peaks form again. Mixture will go from being kind of frothy to smooth and will gain volume. When done, set egg white mixture aside.
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In another bowl, mix cream cheese and vanilla together until smooth.
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Add cream cheese mixture to egg white mixture and combine.
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Melt marshmallows in a small bowl in the microwave, about 15-30 seconds.
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Add melted marshmallows to egg white and cream cheese mixture and mix until well combined.
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Refrigerate for an hour or so.
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To assemble
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Start with about 1 1/2 tablespoons of the graham cracker/gingersnap crumbs on the bottom of the jar.
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Add 2 tablespoons of pumpkin pie filling.
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Add 2 tablespoons of cream cheese mousse.
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Repeat layers 1-3. You should have 2 of each layer.
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At this point, you can put the tops on the jar to keep in the refrigerator. When you are ready to serve them, top with whipped cream and a caramel drizzle, if desired.