Pumpkin Mousse With Crushed Graham Crackers

by @Adas_Appetite
4 Servings
15 min

If you're looking for an extremely tasty and insanely quick and easy no-bake dessert in a pinch, this Pumpkin Mousse recipe is the one for you!

These pumpkin mousse cups have the taste and texture of a whipped pumpkin pie. They are so smooth, airy, and have just the right amount of pumpkin spice flavour. The graham cracker base adds a nice little crunchy texture to the treat, however they are totally optional!

In less than 15 minutes you'll have a delicious dessert for you & your family and/or guests to enjoy this holiday season. They are the perfect single-serve holiday dessert and they look extra cute served in little mason jars and are also a perfect dessert option to bring to a holiday dinner part or pot-luck.

You can view my recipe on Instagram here

Aren't these little retro vintage dessert/coffee espresso spoons the cutest! I got them off Amazon here

Pumpkin Mousse With Crushed Graham Crackers
Recipe details
  • 4  Servings
  • Prep time: 0 Minutes Cook time: 15 Minutes Total time: 15 min
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  • Graham Crackers (depends how thick you want your crust to be) About 2-3 crackers per jar should be good.
  • 1 package of instant vanilla pudding (approx 100g)
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon cinnamon (and a bit more for garnish)
  • 1/2 teaspoon salt
  • 1 small can of pumpkin puree (about 2 cups)
  • 2 tablespoons of pure maple syrup
  • 1/2 teaspoon of pure vanilla extract
  • 1 cup whole milk
  • 1.5 cups of heavy cream or whipping cream (33%)

Crush graham crackers in a plate or bowl and layer them at the bottom of each jar. You can make it as thick as you want depending on how much crunch you want.
In a large bowl whisk together pudding mix, spices, and salt.
Add pumpkin puree, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.
In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 min.
Fold 2/3 of the whipped cream into the pumpkin mixture until smooth.
Spoon or pipe into the serving jars and top with remaining whipped cream.
Garnish with a sprinkle of Cinnamon and serve.
  • If you plan on making these ahead and refrigerating before serving, don't add the graham crackers to the bottom of the jars as fridge temperature will ruin the texture of the graham crackers and you'll loose the "crunch". Instead you can top the mousse with graham crackers when you're ready to serve.
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