This dessert is based on something I saw in a magazine ad for C&H Sugar. We were having dinner across the street and my inkling was to make the parfaits as suggested but then I decided we hadn't used our trifle bowl yet. I also doubled the amounts from the original recipe although if you like pumpkin, I would suggested doubling it again but not the cream part to let the pumpkin stand out. There is no such thing as too much pumpkin! The gingersnap recipe is the one I used several weeks ago and can be found here.

Happy Thanksgiving, everyone!

Pumpkin Galore Dessert

2 cups heavy cream, chilled

4 Tbsp., plus 2/3 cup sugar, divided

2 tsp. vanilla extract

8 oz. brick cream cheese, room temperature

1 cup pumpkin puree

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

ginger snap cookies

Pour the heavy cream into a cold stainless steel bowl and beat with an electric mixer until it begins to thicken. Slowly add the 4 tsp. of sugar and vanilla extract. Continue beating until cream forms soft peaks. Place in refrigerator.

In another large bowl, beat cream cheese and slowly add the 2/3 cups sugar, mixing until smooth. Add the pumpkin, cinnamon, nutmeg, and ginger, mixing until combined. Fold in 1/3 of the whipped cream into the pumpkin mixture.

Crumble ginger snaps by hand or with a food processor.

Layer in a clear bowl (or trifle bowl), starting with the ginger snaps, then the pumpkin, and finally the whipped cream. Repeat, finishing with a garnish of ginger snaps on top.

Place in refrigerator for two hours to allow the flavors to blend.