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As the leaves turn vibrant shades of orange and the air grows crisp, the arrival of fall heralds the season for pumpkin-flavored treats. The rich, nutty sweetness of pumpkin is a hallmark of autumn, inspiring a variety of desserts that warm the heart and soul. One such delightful creation is the Pumpkin Cheesecake Mousse Cups. This recipe combines the classic flavors of pumpkin cheesecake with a light, airy mousse, making it not only a festive option for gatherings but also an easy-to-make dessert that impresses with its elegance and taste.

Pumpkin Cheesecake Mousse Cups

Bring the flavors of fall to your dessert table with these delightful Pumpkin Cheesecake Mousse Cups! This easy-to-make recipe blends creamy pumpkin and warm spices into a light, airy mousse that’s perfect for any autumn gathering. Each cup features a buttery graham cracker crust and can be personalized with a variety of toppings. Whether for Thanksgiving or a cozy night in, this dessert is sure to impress and satisfy every pumpkin lover!
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Ingredients
  

1 cup canned pumpkin puree (not pumpkin pie filling)

1 cup cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup heavy whipping cream

1 tablespoon sugar (for whipping cream)

½ cup graham cracker crumbs (for crust)

2 tablespoons unsalted butter, melted

Optional toppings: whipped cream, caramel drizzle, or chopped pecans

Instructions
 

Prepare the Graham Cracker Base: In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand. Divide the crumb mixture evenly among serving cups (about 2 tablespoons per cup) and press down gently to create a base.

    Make the Pumpkin Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger. Mix until well combined and the mixture is fluffy and smooth.

      Whip the Cream: In another bowl, pour in the heavy whipping cream and add 1 tablespoon of sugar. Using an electric mixer, whip the cream on medium-high speed until stiff peaks form. This should take about 2-3 minutes.

        Fold in the Whipped Cream: Gently fold the whipped cream into the pumpkin cheesecake mixture, being careful not to deflate the cream. Do this in batches until the mixture is well combined and fluffy.

          Assemble the Cups: Spoon the pumpkin cheesecake mousse into the cups over the graham cracker crust. Leave a little space at the top for optional toppings.

            Chill: Cover the cups with plastic wrap and refrigerate for at least 2 hours or until set. This will help the flavors meld and the mousse to thicken.

              Serve: Before serving, top each cup with a dollop of whipped cream, a drizzle of caramel, and a sprinkle of chopped pecans if desired. Enjoy your delightful pumpkin cheesecake mousse cups!

                Prep Time, Total Time, Servings: 20 minutes | 2 hours (chill time) | 6 servings