No-Bake Mini Pumpkin Mousse Pies

no bake pumpin mousse pies

no bake pumpin mousse pies

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.

No-Bake Mini Pumpkin Mousse Pies
Makes: 10 (6-oz.) servings
  • 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
  1. Melt 4 T. of butter. Let the remaining 5 T. come to room temperature.
  2. 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.
  3. 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.
  4. 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.
  5. Add the pumpkin and mix to combine.
  6. Add vanilla, molasses, and the spices. Mix until completely incorporated.
  7. With a spatula, fold in ¾ of the tub of Cool Whip.
  8. 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.

Prolonging the Season

fall recipes to try

fall recipes to try

| 1 – Pumpkin Doughnut Muffins (Brown Eyed Baker) | 2 – Easy Butternut Skillet Shells (How Sweet Eats) | 3 – Pumpkin Gruyere Gougeres (Foodie Crush) | 4 – Maple Bourbon Cider (Martha Stewart) |

You might call it procrastination, but I choose to think of it as allowing my favorite season to linger.  And, this time, I let it linger for almost a full 365 days!

Score?  Not really.

Regardless, I have a bunch of recipes that have either been sitting in the “to try” pile in my recipe binder or staring at me longingly from my Fall & Halloween Pinterest board.  In the spirit of ‘better late than never,’ here are the top four recipes I’ve been meaning to try since last fall.

If you’re looking for a fall-inspired breakfast, lunch, dinner, or cocktail, these aged-like-a-fine-wine recipes have got you covered!  I can’t wait to give them a whirl myself.