Serves 6 2 cans pumpkin purée 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cardamom 4 tablespoons light brown sugar 24 gingersnaps, broken into pieces 1 cup heavy cream, whipped into soft peaks SPICED PUMPKIN TRIFLE I’m not a huge pumpkin pie fan, so this is my take on a deconstructed pie.
In a large bowl, mix pumpkin purée, spices and sugar.
Layer pumpkin, gingersnaps and cream in glasses and serve.