I made pumpkin mousse (see below), let it set up in the fridge for an hour, then scooped out about 2 tablespoons into 9 oz clear plastic cups. Add some chopped up gingersnap cookies, top with another 2 tablespoons of mousse and 1 tablespoon of cool whip, finish with some cookie crumbs sprinkled on top.
To transport them to her birthday party I put the filled cups in a muffin tray overlapping the edges of the cups a little bit to fit them all in. Worked great, didn't spill or tip over, and the individual portions made for pretty servings.
To make the mousse:
2 packages instant vanilla pudding
3 cups milk
1 can pure pumpkin (not pumpkin pie filling)
1 teaspoon pumpkin pie spice
1 cup cool whip or whipped cream
Whisk the milk and pudding together in a large bowl for a couple of minutes until dissolved and starting to thicken. Add the pumpkin and spice, stir well to combine. Fold in the cool whip. Cover and refrigerate for an hour.
