Gingersnap Pumpkin Icebox Cake

In a large bowl, combine the pumpkin, ginger, nutmeg, cinnamon and cloves. Set aside.

In a medium bowl, whip 2 1/2 cups of heavy cream with 3/4 cup confectioners’ sugar and the mascarpone cheese using a hand mixer until stiff peaks form. Do not over beat.

Begin to fold 1/2 cup of the whipped cream into the pumpkin mixture until combined. Continue to fold in the remaining whipped cream 1 cup at a time until all the cream is combined thoroughly.

On a large cake plate, place nine ginger snaps in a circle and fill the circle with 3 more cookies being sure all the cookies are touching.

Spread a layer of the pumpkin cream over the cookies evenly. Place another layer of cookies on top of the cream and continue layering the cream and cookies until you reach 6 cookie layers.

Cover loosely with plastic wrap and refrigerate for 8 hours or overnight.

Before serving, whip the remaining cream and sugar until soft peaks form. Spread the whipped cream over the top of the cake and serve immediately.