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Pumpkin Spice Mousse Cups

Who says that dessert has to be just cookies, cakes, and pies? These Pumpkin Spice Mousse Cups are about to be your new favorite dessert. 

Course Desserts
Cuisine American
Keyword dessert, mousse, Pumpkin,, Thanksgiving, Holiday
Prep Time 20 minutes
Cook Time 10 minutes
Servings 18 cups
Author Rob

Ingredients

FOR THE GRANOLA CRUST:

  • 3 1/2 cups quick cooking oats

  • 1/2 stick of butter - melted

  • 1/2 cup  brown sugar

  • 1/2 cup honey
  • 1/4 cup peanut butter
  • 1/3 cup maple syrup

FOR THE MOUSSE FILLING:

  • 8 oz.  cream cheese - softened

  • 1 cup canned pumpkin
  • 1 tsp. cinnamon

  • 1/2 tsp.  pumpkin pie spice

  • 1 1/2 cups  powdered sugar

  • 1 tbsp. vanilla extract

FOR THE WHIPPING CREAM TO FOLD INTO THE PUMPKIN

  • 2 cups heavy cream
  • 1 cup powdered sugar
  • 1 tsp. vanilla extract

Instructions

  1. In a large bowl, combine the Oats, butter, brown sugar, honey, peanut butter, and Maple syrup, and blend until all ingredients are well mixed.

  2. Place butter on your fingers and press the Oat mixture into a muffin tin until all the Oat mixture has been used - about 16 - 20 muffin spaces. 

  3. Place the muffin tin(s) in the oven at 400 degrees for about 10 minutes, or until the crusts are golden brown. 

  4. Remove the muffin tin (s) from the oven and allow them to cool for about 20 minutes, then remove the Oat cups from the muffin tins and place on Parchment paper to continue cooling.  

  5. In the mixing bowl of a stand mixer, place the heavy cream, powdered sugar and vanilla, and mix on low to blend.  Scrape down the sides of the bowl, and mix again until all ingredients are completely incorporated.  Turn mixer on high, and whip the cream until it forms stiff peaks, 1 - 3 minutes, depending on temperature, and speed of mixer.  When cream is whipped, carefully place it into another bowl, and place in the refrigerator

  6. No need to rinse the mixing bowl, just add the cream cheese, and mix on medium speed until smooth and creamy.  Add the pumpkin, cinnamon, pumpkin pie spice, and vanilla, and blend until all ingredients are well blended together.  Add the powdered sugar a little at a time until it's completely mixed.  Scrape down the sides of the bowl, and blend again, making sure there are no lumps of cream cheese.

  7.  Remove the whipped cream from the refrigerator, and gently fold into the cream cheese/pumpkin mixture, until blended, but do not stir, or over blend - so the whipped cream does not fall, or go flat.  Place the Mixing bowl with the Pumpkin Mousse filling in it, in the refrigerator. 

  8. Check the Oat cups to make sure they are completely cool.  If they are not cool, place the parchment paper on a cookie sheet, and place the Oat cups on the parchment paper, and place in the refrigerator until completely cool.


  9. When Oat cups are cool to the touch, remove from the refrigerator, but leave them on the cookie sheet. Remove the Pumpkin Mousse filling from the refrigerator, and place the filling in a pastry bag with the star, or flower tip, and fill the cups with the Mousse filling or spoon into granola cups. Sprinkle with cinnamon, or granola to enhance the tops of the mousse. Serve at once, and Enjoy!

Recipe Notes

If not serving right away - keep Mousse filled cups in the refrigerator until time to serve.  Mousse filled cups will keep in the refrigerator for up to 3 days in an airtight container, but, serve within 24 hours for best results.
 
NOTE:  Before whipping cream - place your mixing bowl, including the whisk attachment in the freezer for about  20 minutes. This will help to whip the cream to stiff peaks.