Crust 13 graham cracker sheets ½ cup salted butter 3 Tablespoons granulated sugar Mousse 8 ounces cream cheese softened 15 ounces canned pumpkin puree ⅓ cup brown sugar packed 1 ½ teaspoons vanilla extract 1 teaspoon pumpkin pie spice 2 cups whipped topping Whipped Cream Topping 2 cups heavy whipping cream ½ cup powdered sugar 1 teaspoon vanilla extract
In the bowl of a food processor, pulse together the graham crackers for 30 seconds or until they are a medium to fine crumb.
Drizzle the melted butter and add in the sugar. Pulse again until the consistency is that of wet sand.
Press the graham cracker mixture into the bottom and halfway up the sides of your prepared pie dish using slightly damp fingers or the bottom of a measuring cup.
Cover with plastic wrap and place the prepared crust in the freezer until you are finished with your mousse.
Add softened cream cheese and pumpkin puree to the bowl of a stand or hand mixer fitted with a whisk attachment. Mix well on low speed.
Then add the brown sugar, vanilla extract, and pumpkin pie spice to the pumpkin mixture. Mix on low until the mousse is smooth and incorporated.
Gently fold in the whipped topping with a rubber spatula until light and fluffy.
Remove pie dish from the freezer and add the mousse mixture, spreading it out evenly in the pie crust.
Pour the heaving whipping cream into a the bowl and whip until stiff peaks form, about 7-10 minutes.
Spread the homemade whipped cream over the mousse and garnish with optional cinnamon garnish. Store any leftovers in the refrigerator.