pumpkin cheesecake mousse (no egg)

adapted from Beth's No-Bake Pumpkin Cheesecake mousse (Thanksgiving dessert!) | ENTERTAINING WITH BETH



Serves 6-8 (depending upon size of glass used)

INGREDIENTS:
¾ cup (180 ml) heavy cream
½ tsp (2.5ml) vanilla
2 tsp (10 ml) powdered sugar
8oz(230g) Whipped Cream Cheese (I really like the Philadelphia Brand for this, nice and fluffy!)
½ cup (50g)  powdered sugar
½ tsp (2.5 ml) vanilla
¾ cup(180 g) pure  pumpkin puree
1 tsp (5 ml) pumpkin pie spice *

*If you cannot find pumpkin pie spice where you live you can make your own! Click here for recipe:

For topping:
1 cup (240 ml) heavy cream
½ tsp (2.5ml) vanilla
1 tbsp (6 g) powdered sugar
6 ginger snap cookies

用料  

pumpkin cheesecake mousse (no egg)的做法  

1. <hand mixer>
   ----bowl 1 ----
   Whip heavy cream, vanilla, powdered sugar until stiff peaks form

2. -- bowl 2 -----
   whip whipped cream cheese, ½ cup (50 g) powdered sugar, ½ tsp (2.5ml) vanilla, pumpkin puree and pumpkin pie spice, beat until combined and smooth.

3. ---- combine 1>2 -----
   Transfer this cream cheese mixture into large bowl. Fold in (bowl 1) whipped cream mixture to (bowl 2) the cream cheese mixture.  
   
   pop in fridge until ready to serve

4. ---- bowl 3 (or bowl 1's encore) topping ------
   Combine heavy cream, vanilla and sugar
   
   place in the fridge until ready to serve

5. --- optional topping -----
   Place store-bought ginger snaps in a re-seable plastic bag and whack with a rolling pin to create small cookie crumbs.
   
   Keep in bag at room temperature until ready to serve.

6. ---- serve ------
   Pipe pumpkin mousse into some fancy glasses, top with a round piped mound of whipped cream and top with cookie crumbs.