Pumpkin Mousse

4 ounces cream cheese, at room temperature
1 (15-ounce) can pumpkin puree
1 1/2 teaspoons pumpkin pie spice, divided
1 teaspoon vanilla extract
1/2 cup brown sugar
2 1/2 cups cool whip
16 lady fingers cut in half
    In a large bowl, using an electric hand mixer, beat the cream cheese, pumpkin puree, 1 teaspoon pumpkin pie spice, vanilla, and brown sugar until it becomes smooth and creamy.
    Gently fold in the whipped cream. Spoon the mousse into individual serving dishes, top each mousse with a scoop of cool whip and 2 cut up lady fingers and sprinkle each with the remaining 1/2 teaspoon pumpkin pie spice. Makes 8.

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