Ingredients
Scale
- 15 oz pumpkin puree
- 5 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 2 tbsp heavy cream
- 3 large egg whites
- 1/2 tsp cream of tartar
- 1/2 cup (104g) sugar
- 4 oz cream cheese, softened
- 1/4 tsp vanilla
- 2 cups mini vegan marshmallows
- 3/4 cup chopped gingersnaps
Instructions
- Prepare the pumpkin filling by mixing together the pumpkin puree, brown sugar, cinnamon, and spices until smooth.
- For the cream cheese mousse, beat heavy cream to soft peaks. In another bowl, whisk egg whites and cream of tartar until foamy; gradually add sugar and whisk until stiff peaks form. Fold in softened cream cheese and vanilla into the whipped mixture.
- Layer the desserts by starting with crushed gingersnaps at the bottom of each jar followed by pumpkin filling and then cream cheese mousse. Repeat layers until jars are filled.
- Top with mini marshmallows and additional crushed gingersnaps for garnish. Refrigerate for at least 2 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 jar (150g)
- Calories: 280
- Sugar: 24g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg