- 1 (15-ounce) can pumpkin
- 3 cups heavy cream
- 3/4 cup superfine sugar
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon vanilla extract
- Ginger snaps, for garnish
Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.
Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over top before serving.
Recipe courtesy of Dave Lieberman