1 (15-ounce) can pumpkin
3 cups heavy cream
3/4 cup sugar
1/2 teaspoon pumpkin pie spice
1 tablespoon vanilla extract
Ginger snaps, for garnish
1. Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes
2. Transfer into a large bowl and cool fully in the fridge for an hour.
3. Then whip remaining heavy cream and vanilla to soft peaks in mixer and fold into pumpkin mixture
4. Pour into a serving dishes and crumble the ginger snaps on the top – top with a little bit of whipped cream.