Ingredients
ginger snap cookies72
pumpkin puree8 ounces
ground ginger0.25 teaspoon
ground nutmeg0.25 teaspoon
ground cinnamon0.5 teaspoon
ground cloves0.125 teaspoon
heavy cream3.5 cups
confectioners' sugar1 cup
mascarpone cheese2 tablespoons
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
In a large bowl, combine the pumpkin, ginger, nutmeg, cinnamon and cloves.
Set aside.
In a medium bowl, whip 2 1/2 cups of heavy cream with 3/4 cup confectioners sugar and the mascarpone cheese with a hand mixer until stiff peaks form.
Do not over beat.
Begin to fold in 1/2 cup of the whipped cream to the pumpkin mixture until combined.
Continue to fold in the remaining whipped cream to the pumpkin mixture 1 cup at a time until all the cream is combined thoroughly.
On a large cake plate, place nine ginger snaps in a circle and fill the circle with 3 more cookies being sure all the cookies are touching.
Spread a layer of the pumpkin cream over the cookies evenly.
Place another layer of cookies on top of the cream and continue layering the cream and cookies until you reach 6 cookie layers.
Cover loosely with plastic wrap and refrigerate for 8 hours or overnight.
Before serving, whip the remaining cream and sugar until soft peaks form.
Spread the whipped cream over the top of the cake and serve immediately.
Love This Recipe?
Save it to your favorites and never lose it!
