Pumpkin Mousse Parfait

Instructions

1. Prepare the pumpkin base
   In a large mixing bowl, beat the cream cheese until smooth and fluffy. Add the pumpkin puree, 3/4 cup of powdered sugar, vanilla extract, pumpkin pie spice, and salt. Beat on medium speed until well combined and smooth, about 2-3 minutes.
2. Make the whipped cream
   In a separate chilled bowl, whip the heavy cream with the remaining 1/4 cup powdered sugar until stiff peaks form. Gently fold half of the whipped cream into the pumpkin mixture until no streaks remain, creating a light and airy mousse.
3. Toast the pecans
   In a small skillet over medium heat, toast the chopped pecans until fragrant, about 3-5 minutes, stirring frequently to prevent burning. Remove from heat and drizzle with 1 tablespoon of maple syrup, stirring to coat. Allow to cool completely.
4. Prepare the cookie layer
   Place the gingersnap cookies in a resealable plastic bag and crush them using a rolling pin until they form coarse crumbs with some small chunks remaining. Mix the cookie crumbs with the remaining tablespoon of maple syrup.
5. Assemble the parfaits
   In clear serving glasses or dessert dishes, layer the ingredients starting with 2 tablespoons of cookie crumbs, followed by about 1/4 cup of pumpkin mousse. Add a sprinkle of toasted pecans, then a dollop of the reserved whipped cream. Repeat the layers, ending with whipped cream on top.
6. Add final garnishes
   Sprinkle the top layer with any remaining cookie crumbs and pecans. If desired, dust lightly with additional pumpkin pie spice or cinnamon and garnish with a cinnamon stick.
7. Chill and serve
   Cover the parfaits loosely with plastic wrap and refrigerate for at least 3 hours or overnight to allow the flavors to meld and the mousse to set properly. Serve chilled.