Pumpkin Cheesecake Mousse Parfaits (makes 4)
- 8 oz cream cheese, room temperature
- 1 cup canned pumpkin puree (not pumpkin pie mix)
- 1 cup heavy cream
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup confectioners sugar
- 1 teaspoon vanilla extract
- whipped cream, for topping
add ins: crumbled cookies, brownies, graham crackers, chocolate chips
-In the bowl of your mixer, beat the cream cheese and pumpkin puree until combined.
-Add the remaining ingredients and beat on HIGH until light and fluffy.
-Spoon a few tablespoons of the mousse into parfait glasses. Sprinkle a layer of desired
add-ins.
-Spoon the remaining mousse into the glasses. Top with additional add-ins and whipped cream.
-May be served immediately or chilled until serving.