Step 1

In the bowl of a stand mixer fitted with a whisk or in a large bowl and using a hand mixer or a whisk, whip the cream on medium-high speed if using a mixer, until soft peaks form. Transfer the bowl to the refrigerator.

Step 2

Place the cream cheese in a blender or food processor.

Step 3

In a medium nonstick skillet over medium-high heat, bring the pumpkin puree to a boil, about 1 minute. Continue to cook, stirring often, until the puree reduces and turns several shades darker, about 5 minutes. Add to the cream cheese, then add the brown sugar, ginger, cinnamon, cloves or allspice and salt. Blend or process until smooth, about 1 minute, stopping to scrape the sides as needed.

Step 4

Using a silicone spatula, transfer to a medium bowl and refrigerate until the bowl is no longer warm to the touch, 10 to 15 minutes.

Step 5

Gently fold the whipped cream into the cooled pumpkin mixture until no streaks remain. Portion into six (6-ounce) glasses or transfer to a serving bowl, cover and refrigerate until ready to serve.