Ginger White Chocolate And Brandy Pumpkin Mousse

• 2 cups heavy cream
• 2 tablespoons maple syrup
• 1/2 tablespoon powdered sugar
• 2 tablespoons cognac
• 1 1/8 cups instant pudding and pie filling white chocolate, 3 or 3.4 ounce, prepare according to package directions - I used half and half cream for the milk to add even more richness
• 2 cups pumpkin puree
• 1 teaspoon ginger fresh grated
• 1/2 teaspoon cinnamon
• 1/2 teaspoon coriander
• 2 pinches cayenne pepper
• 2 pinches salt
• 2 teaspoons brandy
• 1 teaspoon vanilla extract
• 1 cup whipped cream
• pita chips Stacy's Simply Gingersnap, if you cannot find these you can use gingersnap cookies

1. Beat heavy cream on medium to form soft peaks.
2. Add remaining ingredients and beat on high until blended and fluffy. Refrigerate.
3. Directions For Mousse
4. Prepare pudding according to package directions. Set aside.
5. Blend pumpkin and next 5 ingredients.
6. Stir in brandy and vanilla.
7. Fold in pudding.
8. Then gently fold in whipped cream.
9. Refrigerate for at least 2 hours.
10. Spoon into serving dishes and top with whipped cream.
11. Garnish with a sprinkle of fresh ground cinnamon or nutmeg.
12. Arrange gingersnaps around the edge.
13. You can also put the mousse in a large bowl and layer gingersnaps on a platter and let your guests scoop out individual portions.

heavy cream, maple syrup, powdered sugar, cognac, white chocolate, pumpkin puree, ginger, cinnamon, coriander, cayenne pepper, salt, brandy, vanilla, whipped cream, pita chips stacy

Taken from www.yummly.com/recipe/Ginger-White-Chocolate-And-Brandy-Pumpkin-Mousse-1656177 (may not work)