Spiced Pumpkin Mousse

This easy-to-make, decadent gluten free Spiced Pumpkin Mousse is perfect to serve during the fall time and holiday gatherings!

Amy LaBelle's Pumpkin Spice Mousse

Ingredients:

For the Crust:

• 6 whole graham cracker sheets or 1 cup graham cracker crumbs

• 3 tbsp salted butter 

For the Mousse:

• 8 oz cream cheese, softened

• ¾ cups brown sugar

• 2 tsp The Winemaker’s Kitchen Autumn Pumpkin Pie Spice

• 15 oz pure 100% pumpkin purée

For the Whipped Topping:

• 1 pint heavy cream

• ¼ cup powdered sugar

• 2 tsp vanilla extract

Directions:

For the Crust:

1. If using whole graham crackers, place them in a large zip-top bag. Seal the bag and crush with a rolling pin into fine crumbs.

2. Melt the butter in a large saucepan over medium heat

3. Add the graham cracker crumbs and cook until fragrant and toasted, about 2 minutes

4. Remove from heat and let cool

For the Mousse:

1. In a medium bowl, whip together the cream cheese, brown sugar & pumpkin pie spice until light and fluffy

2. Add the pumpkin puree and mix together

For the Whipped Topping:

1. In a separate bowl, whip together the heavy cream, powdered sugar, and vanilla extract until it forms stiff peaks

2. Fold about ¾ of the whipped topping into the pumpkin mixture until well combined

To Assemble:

1. Spoon the crust into the bottom of individual 4-ounce mason jars or ramekins

2. Spoon or pipe the mousse over the crust

3. Top the mousse with the remaining whipped topping

4. Dust with additional pumpkin pie spice before serving

Amy's Recipe Tips:

For a lighter version, use light cream cheese and light whipped topping.