Light and creamy Pumpkin Spice Mousse Cups Recipe is the dessert recipe you have been looking for. Silky smooth mousse is spooned or piped into Crisp Oat Crusts that have been baked in a muffin pan. They are the perfect Pumpkin Recipe for parties, for Thanksgiving or even a midnight snack.
Your family and friends will think you have been baking all day!
These little Pumpkin Spice Mousse Cups are everything I look for in a dessert, they have a creamy, mild pumpkin spice flavor and a nutty crust that everyone can love,,, even your non-pumpkin eaters.
PLUS they are just the right size for your very own personal dessert.
These Mousse Cups are one of my favorite Pumpkin Recipes, I make it anytime I don’t need a great big Pumpkin Pie.
Tips: Individual Pumpkin Spice Mousse Cups
- Make these personal sized dessert for yourself or your next party.
- If you would like to make them bite-sized, make the curst in mini-muffin pans.
- Place them on a dessert table with several other desserts so your guests can sample all of your dessert
- Or, set them on tiny saucers next to each person’s place setting
- You can even use them to lean a name card against them
Reserve a tablespoon or two of the Oat Cup mixture to garnish the Mousse cups.
You can pulse the oat mixture in a spice grinder or small food processor.
Sprinkle the crumb mixture lightly over the Pumpkin Mousse.
Tips: Bake Oat Cup’s in a Muffin Pan:
- Generously coat the inside of two muffin pans with shortening.
- Place muffin pans in the refrigerator to chill.
- Mix the melted butter, brown sugar, honey, peanut butter and maple syrup together until well blended then, stir in the quick cooking oats
- Use an ice cream scoop to evenly divide the crust in the muffin pans.
- Return the muffin pans to the refrigerator to chill the oat crusts. the crust will hold its shape in the oven better.
- Pre-Heat oven to a high temperature 400 to 425.
- Cool crust completely before adding mousse.
Tips: Making the Pumpkin Spice Mousse
Chill the mixing bowl and beaters before mixing the mousse. The whipping cream will whip better.
Do not over beat the whipping cream. Cream should be at medium peaks.
Scrape down the sides of the bowl often to make sure all of the pumpkin is mixed in.
Fold the whipped cream into the pumpkin mixture in three parts-First, mix one quarter of cream to “loosen” up the pumpkin mixture. Then fold the remaining whipped cream into the pumpkin mixture in equal parts.
Chill Pumpkin Spice Mousse and the cups until a few hours before serving.
You may make the Oat Crust and the Pumpkin Spice Mousse the day before and refrigerate until ready to pipe the mousse into the cups.
Return Pumpkin Spice Mousse Cups to the refrigerator until ready to serve.
Best if eaten within 24 hours.
Tips: How to Store Mousse Cups:
I don’t have a big enough refrigerator to hold assembled mousse cups so, this is how I store them-
- I put the baked oat cups on a sheet pan that fits into my fridge and cover with plastic wrap.(you can get more on the sheet pan than in the muffin tins).
- The cups can be made several days in advance, so be sure to wrap them airtight and store in the refrigerator
- I spoon the mousse into a very large piping bag and store in the refrigerator until ready to serve.
- The mousse is better if made no more than one day before serving.
- When I serve a smaller crowd, I only assemble as many Mousse Cups needed then, store the rest in the bag until more are needed.
- The mousse cups will store longer if the mousse is kept in an airtight container away from the Oat Cups.
This recipe is one from my blogging friend, Jenny Brown. It is a family favorite for her family and we love it too!
If you have any questions about this recipe or anything Southwest, you can leave a comment of this post OR you can always find me on Everyday Southwest’s Facebook Page. Please tag me in your comment so I will get it right away.
I love hearing from you!
Pumpkin Spice Mousse Cups
- FOR THE CRUST:
- 3 1/2 cups of quick cooking Oats
- 1/2 stick of butter - melted
- 1/2 cup of brown sugar
- 1/2 cup of honey
- 1/4 cup of Peanut butter
- 1/3 cup of Maple Syrup
- FOR THE MOUSSE FILLING:
- 8 ounces of cream cheese - softened
- 1 cup of pumpkin - canned
- 1 teaspoon of cinnamon
- 1/2 teaspoon of pumpkin pie spice
- 1 1/2 cups of powdered sugar
- 1 Tablespoon of Vanilla
- FOR THE WHIPPING CREAM TO FOLD INTO THE PUMPKIN:
- 2 cups of heavy cream
- 1 cup of powdered sugar
- 1 teaspoon of Vanilla
- In a large bowl, combine the Oats, butter, brown sugar, honey, peanut butter, and Maple syrup, and blend until all ingredients are well mixed. 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. Place the muffin tin(s) in the oven at 400 degrees for about 10 minutes, or until the crusts are golden brown. 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.
- 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. 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. 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. 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.
- 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 (see photo), up to a tip. Sprinkle with cinnamon, or granola to enhance the tops of the mousse. Serve at once, and Enjoy!
- 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.