This easy-to-make and delicious recipe and photo are from Everyday with Rachael Ray.

Wouldn't this be an excellent dessert for your Thanksgiving Dinner? Especially since it can be made ahead of time.

If you don't have a true trifle bowl, use any straight-sided round glass bowl (the layers look beautiful from the sides of a glass bowl. T

Click here for Basic Rules For Baking or here for Secrets Of A Successful Cake. Also check out more great Cake Recipes.  Additional trifle recipes: English Trifle and Red, White and Blue Trifle.

3 cup heavy cream
1 (15-ounce) can pumpkin puree
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch ground cloves
Pinch salt
1 (7.5-ounce) jar marshmallow cream, divided*
3 cups chopped gingersnap cookies plus more for garnish
3 tablespoons dark rum

* Learn to make Marshmallow Fluff/Cream.

Using an electric mixer, beat the cream until stiff. Set aside 2 cups of the whipped cream for serving; refrigerate until ready to use.

In a large bowl, stir together the pumpkin puree, vanilla extract, cinnamon, ginger, cloves, and salt. Fold in 1/2 of the marshmallow cream, then 1/2 of the remaining whipped cream. Repeat and fold in the remaining 1/2 marshmallow cream and remaining 1/2 of the whipped cream until combine.

In a medium bowl, sprinkle the chopped gingersnap cookies with rum.

Spoon 1/3 of the pumpkin mousse into a clear glass serving bowl, spreading evenly. Sprinkle 1/2 of the gingersnap cookie mixture on top. Spoon another 1/3 of the pumpkin mousse over the cookie mixture.  Repeat with the remaining 1/2 of the remaining gingersnap cookies, then top with the final layer of pumpkin mousse. Cover with plastic wrap and refrigerate at least 1 hour and up to 4 hours.

Just before serving, top with the reserved 2 cups whipped cream and sprinkle with the crushed gingersnaps.

Makes 10 to 12 servings.