In a chilled bowl, whip the heavy cream for 3-5 minutes until thick. Add the confectioners’ sugar. Mix until combined and whipped cream holds its shape. Spoon into a bowl and refrigerate until you’re ready to use it. OR skip the cream and sugar and use an 8oz container of thawed Cool Whip.
Beat the cream cheese until whipped. Add the sugar and beat until smooth. Add the pumpkin, pudding mix, and spices and mix well. Gradually add in the milk, beating well. Fold in 1 3/4 cups of the whipped cream. (Or thawed whipped topping if you choose).
Spoon 1/4 cup into six to eight small bowls. Sprinkle with some of the crumbled gingersnaps. Top with the remaining mousse. Add whipped cream on top, then more gingersnaps.
Keep in the refrigerator until ready to serve. Enjoy!