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No-Bake Pumpkin Mousse Cups

No-bake pumpkin mousse cups layer a buttery graham cracker crumb base with light, creamy pumpkin mousse. Chill them for at least 2 hours until set for an easy make-ahead dessert.
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Prep Time 20 minutes
Chilling 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Crumb layer
  • 1 cup graham cracker crumbs
  • 3 tbsp unsalted butter melted
  • 1 tbsp granulated sugar
Pumpkin mousse
  • 1 block (8 oz) cream cheese softened
  • 1 cup pumpkin puree
  • 0.5 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 0.13 tsp kosher salt
  • 1.5 cups heavy cream cold

Equipment

  • 6 8-ounce cups

Method
 

Make the crumb layer
  1. Mix the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl.
  2. Divide the crumb mixture among six 8-ounce cups.
  3. Press the crumb mixture into even layers.
Make the pumpkin mousse
  1. Beat the cream cheese in a large bowl until smooth.
  2. Beat in the pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, and salt until combined.
  3. Beat the heavy cream in a medium bowl until medium-stiff peaks form.
  4. Fold the whipped cream into the pumpkin mixture in two additions.
  5. Divide the mousse among the cups.
  6. Cover and refrigerate for at least 2 hours, until chilled and set.

Notes

For the smoothest mousse, make sure the cream cheese is softened before beating. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the texture may change. For a gluten-free version, use gluten-free graham cracker crumbs.