INGREDIENTS

For the Crust:

• 6 whole graham cracker sheets (3-3 1/2 ounces), or 1 cup graham cracker crumbs
• 3 tablespoons salted butter

For the Mousse:

• 8 ounces cream cheese, softened
• 3/4 cups brown sugar
• 2 teaspoons The Winemaker’s Kitchen Pumpkin Pie Spice
• 15 ounces pure 100% pumpkin puree

For the Whipped Topping:

• 1 pint heavy cream
• 1/4 cup powdered sugar
• 2 teaspoons vanilla extract

INSTRUCTIONS:

For the Crust:

1. If using whole graham crackers, place them in a large zip-top bag. Seal the bag and crush with a rolling pin into fine crumbs (about 1 cup).
2. Melt the butter in a large saucepan over medium heat. Add the graham cracker crumbs and cook until fragrant and toasted, about 2 minutes. Remove from heat and let cool.

For the Mousse:

1. In a medium bowl, whip together the cream cheese, brown sugar, and pumpkin pie spice until light and fluffy.
2. Add the pumpkin puree and mix until combined.

For the Whipped Topping:

1. In a separate bowl, whip together the heavy cream, powdered sugar, and vanilla extract until it forms stiff peaks.
2. Fold about ¾ of the whipped topping into the pumpkin mixture until well combined.

To Assemble:

1. Spoon the crust into the bottom of individual 4-ounce mason jars or ramekins.
2. Spoon or pipe the mousse over the crust.
3. Top the mousse with the remaining whipped topping.
4. Dust with additional pumpkin pie spice before serving.

Recipe Tips:

• Make the base of the mousse ahead of time and wait until just before serving to mix in the whipped topping.
• This dessert is gluten-free. No crust makes it a very easy recipe to make for any of your gluten-free guests.
• For a lighter version, use light cream cheese and light whipped topping. If using coconut milk, opt for the light variety.