Adapted from a recipe featured in Good Housekeeping
This light and creamy pumpkin dessert is the ultimate tastes-like-fall treat.
In a medium saucepan, combine the pumpkin, ginger, cinnamon, nutmeg, and a pinch of salt. Cook over medium heat, stirring frequently until steaming heavily, darker in color and slightly thicker, about 5 minutes.
Remove from heat and stir in the cream cheese and vanilla until smooth. Transfer to a large bowl, then stir in the condensed milk. Let cool completely.
Using an electric mixer, beat the heavy cream until medium peaks form. Fold into the cream cheese mixture. Chill until ready to serve. Makes 8 cups.
If desired, spoon into 4-ounce jars. Serve topped off with whipped cream and crushed ginger cookies.