Pumpkin Filling

Step 1

Add the pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, and heavy cream. Mix it all together and set aside.

Cream Cheese Mousse

Step 1

Beat the egg whites on a medium to high setting until they form soft peaks.

Step 2

Continue beating, gradually adding the sugar, until the whites form stiff peaks. The mixture will become smooth and gain volume. Set aside.

Step 3

In a separate bowl, mix the vanilla extract into the cream cheese until smooth.

Step 4

In a third bowl, microwave the mini marshmallows for approx. 30 seconds.

Step 5

Add the melted marshmallows to the cream cheese mixture and stir until combined.

Step 6

Gradually add small amounts of the egg white mixture and fold carefully until the mixture is combined and all the egg whites have been added.

Step 7

Refrigerate this mixture for around 60 minutes.

Assembling the desserts

Step 1

At the bottom of your Kilner® 4fl oz Clip Top Jars, add around 1 ½ - 2 tablespoons of the crushed gingersnap cookies.

Step 2

Add 2 tablespoons of pumpkin filling.

Step 3

Add 2 tablespoons of cream cheese mousse.

Step 4

Repeat steps 1-3 once more.

Step 5

To finish, top the jars with helping of whipped cream, a drizzle of caramel sauce, and a sprinkle of cookie crumbs if desired.

Step 6

Store in the fridge until ready to serve.