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 (1/3 cup)
Pure Vanilla Extract (1 tsp)
until smooth. Transfer to a large bowl, then stir in the
Sweetened Condensed Milk (1 cup)
. Let cool completely.
Using an electric mixer, beat the
Heavy Cream (2 cups)
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)
Ginger Cookies (to taste)