ADVERTISEMENT
In a medium bowl, beat the heavy cream and granulated sugar with an electric mixer on high speed until stiff peaks form. Set aside.
In another bowl, beat the cream cheese until smooth. Add the pumpkin, powdered sugar, cinnamon, nutmeg, ginger, and vanilla extract, and beat until well combined.
Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
In serving glasses or bowls, layer the crushed gingersnap cookies and pumpkin cheesecake mixture. Repeat the layers until the containers are filled.
Top with additional whipped cream and a sprinkle of ground cinnamon if desired.
Chill the trifles in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
Prep Time: 20 minutes | Total Time: 2 hours 20 minutes | Servings: 4-6
ADVERTISEMENT
