Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

   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.

5. 5

   Spread a layer of the pumpkin cream over the cookies evenly.

6. 6

   Place another layer of cookies on top of the cream and continue layering the cream and cookies until you reach 6 cookie layers.

7. 7

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

8. 8

   Before serving, whip the remaining cream and sugar until soft peaks form.

9. 9

   Spread the whipped cream over the top of the cake and serve immediately.