1 (7-ounce) jar marshmallow creme
1 (8-ounce) package cream cheese, softened
1 tablespoon orange juice concentrate, thawed
1 (14-ounce) can pumpkin puree
1/4 cup maple syrup
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup chopped toasted pecans
1/4 cup crushed gingersnaps
Combine the marshmallow creme, cream cheese, and 1 tablespoon orange juice concentrate in a large bowl; beat with an electric hand mixer until smooth. Stir together the pumpkin, syrup, cinnamon and nutmeg in a separate bowl. Fold 1/4 cup of the marshmallow creme mixture into the pumpkin mixture. Beginning with the cream mixture, layer 3 tablespoons of each mixture in each of four dessert cups. Chill in refrigerator for 2 hours. Top with pecans and gingersnaps before serving.
Serves 4.
