Ingredients

The following ingredients have 7 Servings
  • 8 ounces cream cheese (at room temperature)
  • 1/2 cup pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 cups plain Greek yogurt
  • 3/4 cup pumpkin puree
  • 1 cup whipped cream (already whipped)
  • 1 cup crushed gingersnap cookies

Instruction

  • Beat cream cheese until smooth. Slowly beat in maple syrup, scraping down sides of bowl to ensure even mixing. Beat in spices and pumpkin puree.
  • Add Greek yogurt and whip to incorporate. Remove bowl from mixer and use a spatula to fold in the whipped cream. Refrigerate for 30 minutes or overnight.
  • Spoon pumpkin cheesecake mousse into jars or cups and top with crushed gingersnaps. Serve.