Description
Silky, spiced pumpkin mousse nestled in buttery graham crusts—these no-bake minis are fall magic in bite-sized form. They’re light, fluffy, and way easier than traditional pumpkin pie, but still deliver all the cozy autumn vibes. Perfect for Thanksgiving, Friendsgiving, or anytime you want a make-ahead treat that looks fancy but takes minimal effort.
Ingredients
Crust
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1 cup graham cracker crumbs
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3 tbsp sugar (brown or white)
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4 tbsp melted butter
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6 mini tart pans or muffin liners
Pumpkin Mousse
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1 cup pumpkin purée (drained)
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½ cup powdered sugar (or ¼ cup maple syrup)
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1 tsp pumpkin pie spice
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½ tsp vanilla extract
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1 cup cold heavy whipping cream (or chilled coconut cream)
Optional Toppings
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Whipped cream
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Crushed gingersnaps or pecans
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Cinnamon dusting
Instructions
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Crusts: Mix crumbs, sugar, and melted butter until sandy. Press firmly into mini tart pans or muffin liners. Freeze 15–20 mins to set.
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Pumpkin Mousse: Whisk pumpkin, sugar, spice, and vanilla until smooth. In a separate chilled bowl, whip cream to stiff peaks. Fold gently into pumpkin mix in 3 additions.
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Assemble: Spoon mousse into chilled crusts, smoothing tops. Cover loosely and refrigerate at least 2 hrs (overnight = best texture).
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Finish: Garnish with whipped cream, crushed cookies/nuts, and a sprinkle of cinnamon before serving.
Notes
Always drain canned pumpkin on paper towels before using—extra moisture makes mousse too soft. Cold cream is key to fluffy success!
- Prep Time: 25 mins
Nutrition
- Calories: 260 cal Per Serving
- Sugar: 14g
- Fat: 18g
- Carbohydrates: 22g
- Protein: 3g