• Pour cream, 4 tablespoons sugar, and vanilla into a bowl and beat until it reaches soft peak stage (don’t over-mix!). Place in refrigerator until needed.
• In another large bowl, beat the softened cream cheese.
• Gradually add the brown sugar, and mix until smooth. Add pumpkin puree, cinnamon, nutmeg and ginger and beat until combined. (NB: At this point, if you have roasted your own pumpkin, I strongly suggest you pass the mixture through a sieve to ensure it’s nice and smooth).
• Using a large spatula, gently fold in 1/3 portion of the whipped cream into the pumpkin mixture until just combined. (If making ahead, store this mixture in the fridge until needed).

To assemble:

• Add some broken biscuits into six to eight serving glasses. Dollop over some of the pumpkin mixture and then some of the whipped cream. Repeat once or twice depending on the size of the glass and how many you’re serving. Garnish with extra biscuit crumbs, if desired.