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As the leaves begin to change and the air turns crisp, there’s nothing quite like the warm, comforting flavors of fall to inspire your kitchen creations. Pumpkin Cheesecake Mousse Cups are the perfect representation of this seasonal bounty, offering a delightful combination of creamy texture and rich, spiced flavor that appeals to all palates. These individual servings not only look festive and inviting but also bring the beloved taste of pumpkin cheesecake into a light, airy mousse form, making them an ideal dessert for gatherings, celebrations, or cozy nights in.

Pumpkin Cheesecake Mousse Cups

Embrace the flavors of fall with these Pumpkin Cheesecake Mousse Cups! This festive dessert combines a delicious graham cracker crust with a light, creamy pumpkin mousse, making it perfect for any autumn gathering. With easy preparation and delightful flavors of pumpkin, cream cheese, and spices, these individual servings are not only visually appealing but also satisfyingly indulgent. Great for Thanksgiving or cozy nights in, they bring a seasonal twist to your dessert table.
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Ingredients
  

1 cup pumpkin puree (canned or fresh)

8 oz cream cheese, softened

1/2 cup powdered sugar

1/2 tsp vanilla extract

1 tsp pumpkin pie spice

1 cup heavy whipping cream

1/4 cup crushed graham crackers (for crust)

2 tbsp butter, melted (for crust)

Whipped cream (for topping)

Extra pumpkin pie spice or cinnamon (for garnish)

Instructions
 

Prepare the Crust: In a small bowl, combine the crushed graham crackers and melted butter. Mix until the crumbs are moistened. Divide the mixture evenly among the serving cups, pressing it down to create a base.

    Make the Mousse: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar, vanilla extract, and pumpkin pie spice, continuing to mix until well combined.

      Add Pumpkin: Gently fold the pumpkin puree into the cream cheese mixture until fully incorporated. Make sure not to overmix—the mousse should remain light and fluffy.

        Whip the Cream: In another bowl, whip the heavy cream using an electric mixer until stiff peaks form. Slowly fold the whipped cream into the pumpkin mixture in three increments. Be gentle to preserve the airy texture of the mousse.

          Assemble the Cups: Spoon or pipe the pumpkin cheesecake mousse into the cups over the graham cracker crust, filling them about three-quarters full.

            Chill: Cover the cups with plastic wrap and refrigerate for at least 2 hours, or until set.

              Serve: Once set, remove from the refrigerator. Top each mousse cup with a generous dollop of whipped cream and sprinkle with extra pumpkin pie spice or cinnamon for garnish.

                Enjoy: Serve chilled and enjoy the creamy, spiced delight of your Pumpkin Cheesecake Mousse Cups!

                  Prep Time: 20 minutes | Total Time: 2 hours 20 minutes | Servings: 4