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As the leaves begin to turn and the air grows crisp, the culinary world embraces the beloved flavors of pumpkin. From lattes to pies, pumpkin desserts enjoy immense popularity, particularly in the fall season. Among the myriad of pumpkin-infused treats, Pumpkin Cheesecake Mousse Cups stand out as a delightful and easy-to-make dessert that captures the essence of autumn. This recipe combines the creamy richness of cheesecake with the warm, inviting spices found in traditional pumpkin pie, creating a luscious treat that’s sure to impress at any gathering.

Pumpkin Cheesecake Mousse Cups

Experience the flavors of fall with these delicious Pumpkin Cheesecake Mousse Cups! This easy-to-make dessert combines the rich creaminess of cheesecake with the cozy spices of pumpkin pie, creating a light and airy treat that's perfect for any occasion. With a crunchy graham cracker crust and a smooth mousse filling, these cups appeal to everyone. Enjoy guilt-free indulgence as pumpkin also offers nutritional benefits. Make your fall gatherings memorable with this delightful seasonal dessert!
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Ingredients
  

1 cup pumpkin puree (canned or fresh)

8 oz cream cheese, softened to room temperature

1/2 cup powdered sugar

1/2 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1 cup heavy whipping cream

1/4 cup crushed graham crackers (for crust)

2 tablespoons unsalted butter, melted (for crust)

Whipped cream (for topping)

Extra pumpkin pie spice or ground cinnamon (for garnish)

Instructions
 

Prepare the Crust: In a small mixing bowl, combine the crushed graham crackers with the melted butter. Stir until the crumbs are fully moistened. Evenly distribute this mixture among your serving cups, pressing it down firmly to create a solid base for the mousse.

    Make the Mousse Base: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add in the powdered sugar, vanilla extract, and pumpkin pie spice. Continue mixing until all the ingredients are well combined, creating a silky mixture.

      Incorporate the Pumpkin: Carefully fold the pumpkin puree into the cream cheese mixture using a spatula. Mix gently to ensure the pumpkin is fully integrated without deflating the mixture—keeping it light and fluffy is key!

        Whip the Cream: In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form. This step is crucial for achieving a light texture in your mousse. Slowly fold the whipped cream into the pumpkin mixture in three separate additions. Be gentle during this process to maintain volume.

          Assemble the Cups: Using a spoon or a piping bag, carefully fill the prepared cups with the pumpkin cheesecake mousse over the graham cracker crust. Aim to fill each cup about three-quarters full, allowing space for toppings later.

            Chill to Set: Cover each mousse cup with plastic wrap and place them in the refrigerator to chill for at least 2 hours, or until set. This step helps the flavors meld and the texture to firm up.

              Serve with Flair: After chilling, remove the cups from the refrigerator. Top each one with a generous dollop of whipped cream, and sprinkle with additional pumpkin pie spice or ground cinnamon to add a decorative touch.

                Enjoy Your Creation: Serve the pumpkin cheesecake mousse cups chilled and savor the creamy, spiced richness of this delightful dessert!

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