Ingredients
1
can (15 oz) pumpkin (not pumpkin pie mix)
1/2
cup packed light brown sugar
1/2
teaspoon vanilla
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1/4
teaspoon ground cloves
2
cups crushed gingersnap cookies (about 40 cookies)
Whipped cream
Preparation
In medium bowl, stir together pumpkin, brown sugar, vanilla, cinnamon, nutmeg and cloves.
Drop about 1 teaspoon crushed cookies in each of 8 shot glasses. Divide pumpkin mixture evenly among glasses. Top with remaining crushed cookies. Add a dollop of whipped cream to each just before serving.
