In a large bowl, beat organic whipping cream on medium-high speed. Gradually add 1 tablespoon sugar until whipped cream forms soft peaks. Refrigerate whipped cream until needed.
In a large bowl, cream together organic cream cheese and remaining sugar until smooth. Add pumpkin and pumpkin spice. Mix until creamy and well blended. Gently fold 1 cup reserved whipped cream into pumpkin mixture.
Spoon 6 heaping tablespoons of pumpkin mixture into each 4-ounce jar. Cover jars and refrigerate at least 30 minutes until mousse is set.
Top each jar with a dollop of remaining whipped cream and a piece of pumpkin brittle.
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