Description
These Pumpkin Mousse Parfaits are creamy, spiced, and no-bake! Layered in jars with a graham cracker crust, pumpkin cheesecake mousse, and whipped cream topping, they’re the ultimate fall dessert that comes together in under 30 minutes. Perfect for Thanksgiving, Friendsgiving, or any autumn gathering.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 12 sheets)
- 2 tbsp brown sugar
- ½ tsp pumpkin pie spice
- 6 tbsp melted butter (salted or unsalted)
- 8 oz cream cheese, softened
- 1 cup canned pumpkin (not pie filling)
- 1 cup powdered sugar, divided
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 ½ cups cold heavy cream
- Optional Garnishes: Caramel drizzle, extra pumpkin pie spice, candied pecans
Instructions
- In a small bowl, combine graham cracker crumbs, brown sugar, pumpkin pie spice, and melted butter. Stir until evenly moistened.
- Divide mixture into 6 jars or cups. Press gently into bottoms to form the crust.
- In a large bowl, beat cream cheese, pumpkin, ½ cup powdered sugar, pumpkin pie spice, and vanilla until smooth and fluffy.
- In a separate chilled bowl, beat heavy cream with remaining ½ cup powdered sugar until stiff peaks form.
- Gently fold whipped cream into pumpkin mixture until just combined. Spoon or pipe mousse into jars over crusts.
- Whip extra cream with a little sugar and vanilla, then pipe swirls on top. Garnish with caramel, pumpkin pie spice, or candied pecans.
- Refrigerate until ready to serve. Best enjoyed within 3–4 days.
Notes
Make ahead up to 2 days in advance (add whipped topping just before serving). Keep refrigerated in an airtight container. Not recommended for freezing. Use canned pumpkin for best results, and be sure cream cheese is softened for a smooth mousse.
Nutrition
- Serving Size: 1 parfait
- Calories: 420
- Sugar: 28g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg