Pumpkin Mousse Minis

Ingredients

• 1 (8 oz.) package of Philadelphia brand cream cheese, room temperature.
• 1 1/2 C powdered sugar.
• 2 T butter, softened.
• 1 T pure vanilla extract.
• 1 1/2 t pumpkin pie spice.
• 1 (15 oz.) can of pumpkin puree.
• 1/2 C heavy whipping cream, whipped (for mousse).
• 1/2 C crushed ginger snap cookies (for in between mousse and garnish).
• 1/4 C finely chopped nuts (garnish).
• 1/2 C heavy whipping cream, whipped (for a piping bag).

Instructions

1. In a bowl combine, powdered sugar, cream cheese, butter, vanilla extract, and spice.
2. Beat with a hand mixer until light and fluffy.
3. Add pumpkin puree and mix until blended.
4. Fold in the first batch of whipped cream.
5. In a piping bag with a flat round tip, put in the mixture.
6. Divide the mixture between 2 oz. ramekins or shot glasses or mini parfait glasses.
7. Fill glasses halfway.
8. Sprinkle cookie crumble.
9. Fill the rest of the glasses with pumpkin mixture from a piping bag.
10. Let set for 30 minutes.
11. Take whipped cream for garnish in a pastry bag with a star tip, and pipe it on top of the pumpkin mixture.
12. Top with a sprinkle of cookie sprinkles, and finely chopped nuts.

Notes

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