[[!meta title="Pumpkin Mousse Dessert"]]

Adapted from TheKitchn.com (https://www.thekitchn.com/pumpkin-mousse-recipe-23577808)

2950 cal/recipe

## Ingredients

### Topping

+ 2 oz cold mascarpone
+ 2 tbsp packed brown sugar
+ 1/2 c heavy cream
+ 1/4 tsp [[pumpkin pie spice blend]]

### Mousse

+ 6 oz cold mascarpone cheese
+ 2/3 c packed brown sugar
+ 1 c pumpkin puree
+ 1 1/2 tsp [[pumpkin pie spice blend]]
+ 1/4 tsp salt
+ 1 c cold heavy cream
+ 1 tsp vanilla extract

### Crust

+ 6 whole graham cracker sheets (about 1 c crumbs)
+ 3 tbsp unsalted butter
+ 1 pinch salt (about 1/16 tsp)

## Directions

### Topping

+ Beat topping ingredients, except pumpkin pie spice, until peaks form (about 2 min).
+ Transfer whipped topping to small bowl for later assembly.

### Mousse

+ Beat all mousse ingredients, except cream and vanilla, until smooth (about 90 sec).
+ Add cream and vanilla and then beat until soft peaks form.

### Crust

+ Crush graham cracker sheets to crumb-sized pieces.
+ Melt 3 tbsp butter in large frying pan over med heat.
+ Stir crumbs ans salt into butter and cook until crumbs are fragrant and toasted (about 2 min).
+ Remove crumbs to plate to cool.

### Assembly

+ Divide the crust among 6 small jars and tamp down lightly (about 3 tbsp per jar).
+ Pipe or spoon the mousse over the crust (about 1/2 c per jar).
+ Pipe or spoon the topping over the mousse (about 3 tbsp per jar).
+ Refrigerate for at least 2 hours.
+ Dust with remaining pumpkin pie spice (from topping ingredients).

[[!tag pumpkin dessert mascarpone "heavy cream" "graham cracker"]]