Pumpkin Mousse
Pumpkin Mousse is a delicious alternative to classic pumpkin pie, and it'll make for a show-stopping dessert on your holiday table.
Ingredients
- 6 whole sheets of graham crackers approximately 3-3 ½ oz, or 1 cup of crumbs
- 3 tbsp unsalted butter
- 1 ½ cups heavy cream chilled and divided
- 8 oz chilled mascarpone cheese divided
- ½ cup packed brown sugar plus an additional 1 tbsp for the topping
- 1 cup pumpkin puree 8 oz
- ½ tsp kosher salt
- 1 tsp vanilla extract
- 1 ½ tsp pumpkin pie spice
Instructions
- Crush the graham crackers into crumbs and toast them with some butter in a skillet until crunchy.
- Using a mixer, beat mascarpone, cold heavy cream, and brown sugar together until soft peaks form.
- Using the same mixer, beat the pumpkin puree, mascarpone, brown sugar, salt, and pumpkin pie spice together until smooth. Then add the cream and vanilla, and beat again until soft peaks form.
- Divide the graham cracker crumbs between six glasses, then top with the pumpkin filling and mascarpone whipped cream. Finish with a sprinkle of pumpkin pie spice.
- Refrigerate the mousses for at least two hours or up to overnight. Before serving, dust lightly with more pumpkin pie spice. Enjoy!