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Pumpkin Mousse


  • 1 8 oz package cream cheese, softened
  • ½ c. sugar
  • 1 c. pumpkin puree
  • ½ t. vanilla bean paste
  • 1 8 oz tub whipped topping
  • ½ t. pumpkin pie spice
  • 1 c. gluten free graham cracker crumbs
  • 2 t. sugar
  • 2 T. butter melted


  • Cream together softened cream cheese and sugar in a medium bowl.
  • Add in pumpkin puree and pumpkin pie spice until thoroughly combined, then add the vanilla bean paste (or vanilla extract if you don’t have paste).
  • Gently fold in 2½ cups of whipped topping into the pumpkin mixture and refrigerate.
  • When ready to serve, stir together graham cracker crumbs with sugar and then add the melted butter until it resembles a coarse crumbly mess.
  • Layer pumpkin mousse and graham cracker crumbs and top with remaining whipped topping.
  • Add a dash of pumpkin spice when ready to serve up.
  • (*If serving in mason jars: sprinkle a few crumbs in the bottom of the jar. Next, fill a sandwich baggie with the mousse. Cut a small portion of a corner to fill each jar by squeezing and swirling). This method is a whole lot easier and neater than trying to spoon into the jar!
  • Top with more crumbs and when ready to serve, add a dollop of whip cream and sprinkle with pie spice.