(Includes Vegan Option)
These creamy, spiced pumpkin mousse cups are a crowd favorite for Thanksgiving!
Served in individual cups or small dessert jars, they’re as beautiful as they are delicious
and easy to make ahead.
Ingredients (Makes 8–10 servings)
Graham Cracker Crust:
– 1 ½ cups graham cracker crumbs (use gluten-free if desired)
– ¼ cup brown sugar
– 6 tbsp melted butter (or coconut oil for vegan)
Pumpkin Mousse:
– 1 cup pumpkin purée
– ½ cup brown sugar (or coconut sugar)
– 1 tsp cinnamon
– ¼ tsp nutmeg
– ¼ tsp ground ginger
– 1 tsp vanilla extract
– 8 oz cream cheese (or vegan cream cheese alternative)
– 1 ½ cups heavy whipping cream (or coconut whipped cream for vegan)
Toppings:
– Whipped cream or coconut whipped topping
-Chopped toasted pecans or walnuts
– Pinch of cinnamon for dusting
Prepare the Crust
In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until it
resembles wet sand.
Spoon about 2 tablespoons into each cup or jar and gently press down to form
the base. Chill while you prepare the mousse.
Make the Mousse
In a large bowl, beat the cream cheese (or vegan alternative) until smooth.
Add pumpkin purée, sugar, spices, and vanilla. Mix until creamy and well blended.
In a separate bowl, whip the heavy cream (or coconut cream) until stiff peaks form.
Gently fold the whipped cream into the pumpkin mixture until light and fluffy.
Assemble the Cups
Spoon or pipe the pumpkin mousse over the chilled crust.
Chill for at least 2 hours before serving to allow it to set.
Finish & Serve
Just before serving, top each cup with a swirl of whipped cream, a sprinkle of
toasted nuts, and a light dusting of cinnamon.
Tips
– Make Ahead: Prepare up to 2 days ahead and keep refrigerated.
-Presentation Idea: Serve in clear glasses, mini mason jars, or reusable dessert
cups for a beautiful layered look.
– Vegan Shortcut: Shop at Edge of the Woods for all the vegan options!