This airy pumpkin mousse is so delectable! Simple ingredients make this a quick dessert that is always a winner in my home.
Pumpkin season is upon us, and I am extremely excited as there are so many things that can be made with pumpkins. For this recipe we will be making homemade whipped cream. The cream also gets folded into the mousse mixture to create the perfect FLUFFY mousse texture. If you have never made whipped cream before, do not worry, it is quite easy. Especially if you have a stand mixer. If not, no worries, a hand mixer does the job too.
All we will need is heavy whipping cream and a little powdered sugar. Whip until soft peaks form and voila! Homemade whipped cream.
To build our dessert we will start with a graham cracker crumb. This is made by pulsing honey graham crackers, sugar, melted butter, and salt in a food processor. It will give a nice crust for our cheesecake mousse. Now speaking of the cheesecake mousse, the star of the show…
The mousse is easy with ingredients consisting of cream cheese, brown sugar, powdered sugar, vanilla extract, pumpkin spice, cinnamon, apple pie spice, and pumpkin puree! You can certainly use canned; I do it all the time. BUT when I have extra time, I like to make it from scratch. It is so creamy and fresh. Here is the recipe.
PUMPKIN PUREE Recipe – Pumpkin Puree
Now we just must put it all together. Create a tasty masterpiece if you will. Starting with the crust, then mousse, and topped off with homemade whipped cream. Look at how beautiful that is.
Okay, let us get started!
Pumpkin Cheesecake Mousse
Equipment
- Stand mixer or hand mixer
Ingredients
Crust
- 1 sleeve graham crackers or 9 sheets A regular box of graham crackers holds 3 sleeves.
- 4 `1/2 tbsp butter, melted
- 2 tbsp sugar
- 1/4 tsp salt
Whipped Cream
- 2 cup heavy whipping cream
- 3 tbsp powdered sugar
Mousse
- 8 oz cream cheese, room temperature
- 1 15 oz can of pumpkin puree or 1 3/4 cups See post for homemade puree
- 2 tbsp. brown sugar
- 1/2 tsp vanilla extract
- 1 tsp pumpkin spice
- 1/4 tsp apple pie spice
- 1/2 tsp cinnamon
Instructions
Crust
- In a food processor, pulse the graham crackers, butter, and salt until it is mixed and crumbly. Scoop an even amount of the crumb mixture into 4 serving cups/ramekins. Press down and set aside.
Whipped Cream
- In a mixing bowl, add 2 cups of heavy cream and 3 tbsp of powdered sugar. Mix with the whisk attachment on med speed for 3-5 minutes until it thickens, soft peaks form and it resembles whipped cream. Move to a container/bowl and refrigerate until ready to use.
Mousse
- Wipe out the mixing bowl and use it for the mousse. In the bowl add the cream cheese, pumpkin puree, brown sugar, pumpkin spice, apple pie spice, cinnamon, and vanilla. Whip on low until creamy. Get out the whipped cream we made earlier and scoop 3/4 of into the mousse. FOLD gently with a rubber spatula until well combined.
- Back to the dessert cups that we have prefilled with the graham crust. Next goes the mousse mixture. You can pipe it in or simply scoop them with a spoon. To finish it off, add a large dollup of whipped cream and a sprinkle of cinnamon.
- Fill the remaining dessert cups and serve right away or store in the refrigerator. You can store the cups in the fridge for several days but I would add the whipped cream right before ready to eat. ENJOY!
