As much as I love (almost) everything pumpkin-flavored in the fall, I’m just not a fan of pumpkin pie. Part of it is that I’d always rather have a fruit pie (preferably blueberry, please!), but part of it is the texture of all that thick pumpkin. I always feel like it needs…something.
Folding in the whipped topping (or, if you prefer to make your own homemade whipped cream, go for it!) gives these desserts a mousse-like lightness that wipes out the texture problem for me. But, the warm spices give you what you want in a pumpkin dessert that keeps it feeling oh-so-fall.
- 9 T. (1 stick + 1 T.) unsalted butter, divided
- 9 whole graham crackers (1 sleeve)
- 2 T. granulated sugar
- 1 T. brown sugar
- 1 (8 oz.) package cream cheese, at room temp
- 1 ½ cups powdered sugar
- 1 (15 oz.) can pumpkin
- 1 T. vanilla extract
- 1 tsp. molasses
- 1 ½ tsp. ground cinnamon
- ¾ tsp. ground ginger
- ¼ tsp. ground nutmeg
- 1 (8 oz.) container lite Cool Whip whipped topping
- Melt 4 T. of butter. Let the remaining 5 T. come to room temperature.
- In a food processor, pulse the graham crackers, with the granulated sugar and brown sugar, until they turn into fine crumbs. Add the melted butter and process to combine.
- Distribute crumbs evenly between 10 (6-oz.) ramekins (or fewer larger ramekins) and press firmly into the bottom and partially up the sides. Refrigerate the crusts while making the filling.
- With a mixer on medium speed, combine cream cheese and the remaining 5 T. butter. Slowly mix in powdered sugar until the mixture is totally smooth.
- Add the pumpkin and mix to combine.
- Add vanilla, molasses, and the spices. Mix until completely incorporated.
- With a spatula, fold in ¾ of the tub of Cool Whip.
- Divide pumpkin mousse evenly among the ramekins, and top each serving with a spoonful of the remaining Cool Whip. Chill for at least one hour or until ready to serve.
Adapted from Joy the Baker and A Family Feast.