Pour heavy cream, vanilla extract, powdered sugar and kosher salt into your mixing bowl. Whip on high until stiff peaks form. (Stop as soon as you see stiff peaks, so you do not break your cream.) Set aside.

You don’t have to clean out the mixing bowl. Add the cream cheese, pumpkin, date syrup, cinnamon, allspice, cloves, nutmeg and ginger (spices can be altogether substituted with two teaspoons pumpkin pie spice). Mix until fully combined and smooth.

Add half the whipped cream and gently fold it into the pumpkin mixture.

In each mousse cup, place one tablespoon of crumbs. Pipe pumpkin mixture on top of the crumbs, then top with the remaining whipped cream. You can garnish with a small sprinkle of cinnamon.