Frozen Pumpkin Mousse

1 (3 oz.) cream cheese, softened
2 c. cooked, drained and mashed pumpkin or 1 (1 lb.) can pumpkin
2 Tbsp. cognac or brandy
1 c. whole unblanched almonds, chopped
1/2 tsp. ground ginger
1 c. whipping cream
1 c. fine sugar
1 tsp. cinnamon
1/4 tsp. ground cloves
whipped cream for garnish
sliced or chopped almonds for garnish

Beat cream cheese with sugar. Mix in pumpkin, cognac, cinnamon, ginger, cloves and almonds. Whip cream until stiff. Fold into pumpkin mixture. Turn into 8-inch springform pan. Freeze until firm. Remove pan sides and place mousse on serving plate. Pipe additional whipped cream on top and around the base. Garnish with additional almonds. Serves 8 to 12.

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