As soon as the summer heat starts to die down and mornings become cooler, my body literally craves pumpkin spice. Yes, I am a pumpkin spice loving, leggings, Ugg, scarf, and sweater wearing, momma. I can’t help it! There is just something about indulging in all things pumpkin that allows me to fully transition into fall.
While I absolutely love a homemade pumpkin pie at Thanksgiving, I don’t always have the time, energy, or space in my oven, to make anything besides the turkey and all the fixings. I absolutely love this dessert because it is quick, easy, and no bake! You get all the flavors of pumpkin pie with the pumpkin puree and pumpkin spice but it is a creamy, light, and fluffy mousse! Plus, you can make it a day or two in advance so you have one less thing to deal with on the big T-Day.
If you are making dessert and then going somewhere one of the most cumbersome tasks is transporting a pie. It slides everywhere and I hate covering pies with foil because it never fails, when you go to uncover it, your crust becomes a crumbly mess and never looks as good as when it came out of the oven. These are great because you can assemble them in mason jars, leave a little air space at the top, and just screw on the lid. Easiest dessert for traveling ever! If you are making these to be served in your home, they look super cute in wine glasses too.
Happy Thanksgiving everyone!
1 1/2 c graham crackers
4 tbsp butter, melted
3/4 c granulated sugar, divided
1 pint heavy whipping cream
1 tsp vanilla
1/2 c powdered sugar
8 oz cream cheese, room temperature
1 c pumpkin puree
1 tsp pumpkin pie spice
- Prepare the crust by stirring together the graham crackers, melted butter, and 1/4 c of the granulated sugar in a small mixing bowl until well combined.
- Set aside 1/4 cup of the graham cracker crumb mixture to serve as your garnish.
- Distribute the remaining graham cracker crumbs evenly among 6–8 individual serving dishes.
- Using the back of a spoon, gently press the graham crackers down into the bottom of the dishes.
- Combine the heavy whipping cream, powdered sugar, and vanilla in a mixing bowl and beat until the whip cream thickens up.
- In another mixing bowl blend together the cream cheese, pumpkin puree, pumpkin pie spice, and the remaining 1/2 cup of granulated until well-integrated.
- Fold in 1 cup of the whip cream into the pumpkin mixture.
- Evenly distribute the pumpkin mousse into each of the dishes.
- Garnish each cup with the remaining whip cream and top with the graham crackers crumbs you previously set aside.