Who doesn’t love a good pumpkin pie? It’s a classic dessert that has become a staple during the fall season. However, if you’re looking to switch things up a bit and add some excitement to your dessert table, then you’ll love these pumpkin pie mousse cups. Not only are they delicious, but they’re also fun and easy to make. This recipe is perfect for those who want to impress their guests without spending a lot of time in the kitchen. So, let’s get started!
Ingredients:
- 1 cup heavy cream
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 8 mini graham cracker crusts
- Whipped cream (optional)
- Cinnamon (optional)
Instructions:
- In a large bowl, beat the heavy cream until stiff peaks form.
- In a separate bowl, mix together the pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, and salt.
- Gently fold the pumpkin mixture into the whipped cream until fully combined.
- Spoon the mixture into the mini graham cracker crusts, filling each one to the top.
- Refrigerate for at least 2 hours, or until set.
- Before serving, top with whipped cream and a sprinkle of cinnamon, if desired.
Nutritional Information:
Each pumpkin pie mousse cup contains approximately:
- Calories: 240
- Protein: 2g
- Fat: 17g
- Carbohydrates: 21g
- Fiber: 1g
- Sugar: 13g
- Sodium: 130mg
Cooking Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Total time: 2 hours and 15 minutes
Equipment:
- Large mixing bowl
- Electric mixer
- Small mixing bowl
- Spatula
- 8 mini graham cracker crusts
- Refrigerator
Serving Suggestions:
These pumpkin pie mousse cups are perfect for serving at any fall gathering or holiday party. They’re also great for a sweet treat after dinner or as a midday snack. Serve them with a dollop of whipped cream and a sprinkle of cinnamon on top for extra flavor.
Variations:
If you’re looking to switch things up a bit, try these variations:
- Use ginger snap or chocolate cookie crusts instead of graham cracker crusts.
- Add a tablespoon of rum or bourbon for a boozy twist.
- Top with caramel sauce or chopped nuts for added texture.
Substitutions:
If you’re missing an ingredient, here are some substitutions you can use:
- Heavy cream: You can use whipped topping or coconut cream instead.
- Brown sugar: You can use granulated sugar, maple syrup, or honey instead.
- Pumpkin pie spice: You can make your own by mixing together cinnamon, nutmeg, ginger, and allspice.
- Graham cracker crusts: You can use pre-made pie crusts, shortbread cookies, or crushed pretzels instead.
Storage:
Store these pumpkin pie mousse cups in an airtight container in the refrigerator for up to 3 days.
Tips:
- Make sure the heavy cream is very cold before whipping it.
- Don’t overmix the pumpkin mixture into the whipped cream or it will become too runny.
- For easy serving, use a piping bag to fill the mini crusts.
Notes:
This recipe makes 8 mini pumpkin pie mousse cups. If you want to make more, simply double the recipe.
Frequently Asked Questions:
Can I make these ahead of time?
Yes, you can make these pumpkin pie mousse cups up to 2 days ahead of time. Simply store them in the refrigerator until ready to serve.
Can I freeze these?
No, these pumpkin pie mousse cups do not freeze well.
Can I use pumpkin pie filling instead of pumpkin puree?
No, you cannot use pumpkin pie filling instead of pumpkin puree. Pumpkin pie filling contains added sugar and spices, which will alter the taste and texture of the mousse.
Can I use a different type of crust?
Yes, you can use any type of crust you prefer. Just make sure it’s the same size as the mini graham cracker crusts.
If you’re looking for a fun and delicious twist on a classic dessert, then these pumpkin pie mousse cups are perfect for you. Not only are they easy to make, but they’re also a great way to impress your guests. The combination of pumpkin, spices, and whipped cream is simply irresistible. So, give this recipe a try and let us know what you think!