1 [[!meta title="Pumpkin Mousse Dessert"]]
3 Adapted from TheKitchn.com (https://www.thekitchn.com/pumpkin-mousse-recipe-23577808)
11 + 2 oz cold mascarpone
12 + 2 tbsp packed brown sugar
14 + 1/4 tsp [[pumpkin pie spice blend]]
18 + 6 oz cold mascarpone cheese
19 + 2/3 c packed brown sugar
21 + 1 1/2 tsp [[pumpkin pie spice blend]]
23 + 1 c cold heavy cream
24 + 1 tsp vanilla extract
28 + 6 whole graham cracker sheets (about 1 c crumbs)
29 + 3 tbsp unsalted butter
30 + 1 pinch salt (about 1/16 tsp)
36 + Beat topping ingredients, except pumpkin pie spice, until peaks form (about 2 min).
37 + Transfer whipped topping to small bowl for later assembly.
41 + Beat all mousse ingredients, except cream and vanilla, until smooth (about 90 sec).
42 + Add cream and vanilla and then beat until soft peaks form.
46 + Crush graham cracker sheets to crumb-sized pieces.
47 + Melt 3 tbsp butter in large frying pan over med heat.
48 + Stir crumbs ans salt into butter and cook until crumbs are fragrant and toasted (about 2 min).
49 + Remove crumbs to plate to cool.
53 + Divide the crust among 6 small jars and tamp down lightly (about 3 tbsp per jar).
54 + Pipe or spoon the mousse over the crust (about 1/2 c per jar).
55 + Pipe or spoon the topping over the mousse (about 3 tbsp per jar).
56 + Refrigerate for at least 2 hours.
57 + Dust with remaining pumpkin pie spice (from topping ingredients).
61 [[!tag pumpkin dessert mascarpone "heavy cream" "graham cracker"]]