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).