1 block (8 ounces) cream cheese, softened
1/2 cup brown sugar
2 teaspoon vanilla, divided
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
1 pint heavy cream
1/4 cup powdered sugar
1/2 to 1 cup crushed ginger snap cookies, optional
Use a mixer to beat cream cheese until there are no lumps. Beat in brown sugar until well combined. Mix in 1 teaspoon vanilla, spices and pumpkin until smooth. In another bowl use a mixer to beat heavy cream with remaining 1 teaspoon of vanilla and powdered sugar until stiff peaks. Fold three-quarters of the whipped cream into the pumpkin mixture. Cover and chill until ready to serve. Serve mousse with a large dollop of the remaining whipped topping and top and a sprinkle of pumpkin pie spice or cinnamon.
You can also fold in a little less of the whipped cream and instead layer the pumpkin mousse with whipped cream in pretty glasses, small canning jars, or dessert shooter glasses. For a crunch, sprinkle some crushed ginger snap cookies on the bottom and/or on the top of the mousse right before serving. You can also use Cool Whip in place of the real whipped cream but, cut the brown sugar back to 1/3 of a cup in the recipe.