Ingredients
3 c. finely crushed ginger snaps, plus more for garnish
12 tbsp. butter, melted
1 15-oz can pumpkin puree
3 tbsp. sugar
1 tsp. cinnamon
2 c. heavy cream
8 oz. cream cheese, softened
Preparation
Step 1Make crust: In a large bowl, mix ginger snap crumbs with melted butter until fully coated. Step 2Make pumpkin layer: In a small bowl, mix pumpkin puree with 1 tablespoon sugar and cinnamon. (For best results, transfer mixture to a piping bag.)Step 3Make cream layer: In a stand mixer fitted with a whisk attachment, beat heavy cream until stiff peaks form. Fold in cream cheese and remaining two tablespoons sugar. (For best results, transfer mixture to a piping bag.)Step 4Among four mason jars, layer ginger snap crust, pumpkin, and cream, alternating until you reach the top of the jar. Step 5Garnish with ginger snaps and serve.
