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No-Bake Pumpkin Mousse Tartlets
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Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing bowls
  • Electric mixer
  • Tartlet pans
  • Refrigerator

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 8 ounces cream cheese, softened
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup heavy cream
  • Whipped cream for topping
  • Extra ground cinnamon for garnish

Instructions
 

  • Stir the graham cracker crumbs, melted butter, and granulated sugar in a bowl until the crumbs hold together when pressed.
  • Divide the mixture among four small tartlet pans or a muffin tin and press firmly into the bottoms and sides. Place in the refrigerator to firm while you prepare the filling.
  • Beat the cream cheese, pumpkin puree, brown sugar, vanilla extract, cinnamon, and nutmeg in a large bowl until smooth.
  • In a separate bowl, whip the heavy cream until stiff peaks form.
  • Fold the whipped cream into the pumpkin mixture until no streaks remain.
  • Spoon the mousse into the chilled crusts and smooth the tops.
  • Refrigerate the tartlets for at least two hours until set.
  • Top each tartlet with a dollop of whipped cream and a light dusting of cinnamon before serving.

Notes

Whip the cream to stiff peaks so the mousse holds its shape after chilling. If the filling seems too thick before folding, add a tablespoon of the whipped cream first to loosen it. Store leftovers covered in the refrigerator for up to two days. The crust softens slightly over time, so assemble close to serving if you prefer more crunch.
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, Electric mixer, Tartlet pans, Refrigerator