1/2teaspoon cinnamonplus extra for sprinkling on top
1teaspoon pumpkin pie spice
1 cupcanned pumpkinor up to 1/4 cup more if you want more pumpkin flavor
1 1/2pints heavy cream
1/3cup powdered sugar
1cupcrushed graham crackers but not too finely crushed7 full graham crackers -optional
3tablespoons melted butter optional
1 tablespoon granulated sugar
Instructions
Use a mixer to beat cream cheese until there are no lumps.
Beat in brown sugar until well combined.
Mix in 1 teaspoon vanilla, spices and pumpkin until smooth.
In another bowl use a mixer to beat heavy cream with remaining 1 teaspoon of vanilla and powdered sugar until stiff peaks.
Fold three-quarters of the whipped cream into the pumpkin mixture.
Cover and chill the pumpkin mixture and extra whipped cream until ready to serve. Best if made and served that day!
If making the graham cracker topping Preheat oven to 350 degrees. While mousse is chilling, in a bowl mix slightly crushed graham crackers with sugar and melted butter. Spread on a baking sheet and bake about 5 -7 minutes or until just golden. Remove from oven and let cool completely. Crust topping can be made ahead and stored in air tight container.
Serve a small about (1/4 to 1/2 cup or less) of mousse, which is very rich, in small shooter glasses, mini trifle dishes, small juice glasses, wine glasses or martini glasses. with a dollop of the remaining whipped topping and top and a sprinkle of cooled graham cracker pie crust mixture, fresh whipped cream and a sprinkle cinnamon on top. Best if assembled right before serving! If making ahead don't put graham crust topping on ahead.
Notes
If you want to be fancy spoon chilled mousse and the reserved whipped cream in two piping bags with tips. You can also just gallon size ziplock bags, cut a corner and pipe into glasses. Or, use a small ice cream or cookie scoop to scoop mousse into glasses and then top with whipped cream. These are a nice light change from traditional pumpkin pie. They look so pretty on a holiday dessert buffet with other treats!