Brioche Gingersnap crust
• 4 Brioche Rolls
• 8 Gingersnap cookies
• Cheesecake Icing
• 2 cups heavy whipping cream
• 1 1/2 cups powdered sugar
• 2 tsp vanilla extract
• 8 oz cream cheese (softened)

Pumpkin Pie Mixture
• 15 oz can pumpkin puree
• 5 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice
• 1/4 tsp ground ginger
• 2 tbsp heavy cream

① Make the pumpkin pie filling, add pumpkin puree into a medium sized bowl. Then add brown sugar, cinnamon, pumpkin pie spice, cloves and heavy cream and stir to combine. Set aside.
② For the crust, combine toasted brioche rolls and gingersnaps to a food processor and pulse until crumb texture.
③ For the cheesecake icing, In a stand mixer or with a hand mixer, mix the whipping cream until soft peaks form. Add powdered sugar. Add vanilla and cream cheese.
④ To build the jars, start by adding the Brioche/gingersnap crumbs on the bottom of the jar. Add pumpkin pie filling. Add cheesecake icing. Repeat if necessary until the jars are full. Top with the icing and a gingersnap cookie. Set in the fridge until ready to serve.