Pumpkin Spice Mousse

In a medium saucepan, combine the Unsweetened Pumpkin Purée (1 can), Fresh Ginger (1 tsp), Ground Cinnamon (1/4 tsp), Ground Nutmeg (1/4 tsp), and a pinch of Kosher Salt (to taste). Cook over medium heat, stirring frequently until steaming heavily, darker in color and slightly thicker, about 5 minutes.

Remove from heat and stir in the Cream Cheese (85 g) and Pure Vanilla Extract (1 tsp) until smooth. Transfer to a large bowl, then stir in the Sweetened Condensed Milk (305 g). Let cool completely.

Using an electric mixer, beat the Heavy Cream (480 mL) until medium peaks form.

Fold into the cream cheese mixture. Chill until ready to serve. Makes 8 cups.

If desired, spoon into 4-ounce jars. Serve topped off with Whipped Cream (to taste) and Ginger Cookies (to taste).