Pumpkin Pie Mousse

Ingredients for Pumpkin Pie Mousse

1 cup pumpkin puree
1/2 cup cream cheese, room temperature
2 tablespoons sugar
2 teaspoons pumpkin pie spice
2 cups chilled heavy cream

In a bowl, combine and mix together pumpkin puree, cream cheese, sugar, and pumpkin pie spice. Add heavy cream and mix until smooth. Pour into a 1 pint dispenser. Screw on one cN20 cream charger and shake vigorously. Chill for at least one hour before serving.

Ingredients for Pecan-Gingersnap Crumble: 
1 cup gingersnap cookies, broken into chunks
1/2 cup pecans, roughly chopped
4 tablespoons unsalted butter, melted
2 tablespoons sugar

Preheat oven to 350F. In a food processor, blend together gingersnap cookies and pecans until finely chopped. Transfer mixture to a bowl and mix in sugar. Add melted butter and mix until combined. Spread mixture out evenly onto a sheet pan and bake for 10 minutes. Allow to cool before breaking into a rough crumble.

To serve: 
Dispense pumpkin pie mousse into individual bowls or cups and garnish with pecan-gingersnap crumble. Alternatively, layer pecan-gingersnap crumble between layers of pumpkin mousse for a layered effect. Serve immediately.

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