• 1 (15-ounce) can pumpkin puree
• 3 cups heavy cream
• 3/4 cup superfine sugar
• 1/2 teaspoon pumpkin pie spice
• 1 tablespoon vanilla extract
• Ginger snaps, for garnish

Combine pumpkin, 1 cup cream, sugar and pumpkin pie spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.

Whip remaining heavy cream and vanilla to soft peaks and gently fold into cooled pumpkin mixture.

Pour into a serving dish and crumble the ginger snaps over top before serving.

by Pak101.com (few years ago!) / 978 views