These no bake pumpkin mousse bars are SO good. A crispy, buttery graham cracker crust topped with a pumpkin vanilla pudding from scratch and an airy cream cheese mousse makes an incredible delicious dessert for fall.

Kürbismousse-Schnitten

Hello fall!

Hello my beloved PUMPKIN!

These no bake pumpkin mousse bars are once again a convincing proof that pumpkin is so incredibly good in desserts! Both in taste and appearance!

Let me tell you why:

Layer 1: The base

The graham cracker crust: crispy, buttery, YUM. For this base you need to mix graham cracker in a food processor and combine these crumbs with melted butter, sugar and a pinch of salt.  Press it firmly into a mould and place in the refrigerator for 30 minutes. The oven stays cold!

Kürbismousse-Schnitten

Kürbismousse-Schnitten

Layer 2: The name giver

The creamy pumpkin pudding is prepared within a few minutes. The base is a vanilla pudding consisting of milk, sugar, vanilla, corn starch and egg yolks. Once the pudding is cooked you stir in the pumpkin puree. That’s it! A delicious, beautiful pudding made FROM SCRATCH!

The pumpkin puree gives the pudding a mm-mmm-mmmh consistency, a beautiful orange color and an insanely good taste.

After spreading the pumpkin pudding on the crust it needs at least one hour in the refrigerator to become slightly firm. This step is necessary so that you can spread the cream cheese mousse well on top.

no bake pumpkin mousse bars

no bake pumpkin mousse bars

Layer 3: The cream cheese mousse

You only need four ingredients: Cream cheese, whipped cream, vanilla and powdered sugar. I intentionally kept it simple so that it would round off the other two layers and not drown them out. It is creamy, soft and beautifully airy.

After this mousse is spread on the pudding, it is topped with a few graham cracker crust crumbs (woaaa say this three times in a row- graham cracker crust crumbs, graham cracker cra…).

The pumpkin mousse bars need to be in the fridge for at least 5 hours or preferably overnight.

no bake pumpkin mousse bars

no bake pumpkin mousse bars

These no bake pumpkin mousse bars are an absolute MUST-MAKE for everyone who likes pumpkin. But also for you the skeptics among you can try this recipe without batting an eyelid! It tastes so, so good.

🙂

no bake pumpkin mousse bars

no bake pumpkin mousse bars

I’m thrilled to hear from you if you made these pumpkin mousse bars or any other recipe from my blog! 🙂

 

Rezept drucken
"no bake" pumpkin mousse bars
These no bake pumpkin mousse bars are creamy, soft and SO good. A crispy, buttery graham cracker crust topped with a pumpkin vanilla pudding and an airy cream cheese mousse makes a delicious dessert for fall.
Kürbismousse-Schnitten
Votes: 0
Rating: 0
You:
Rate this recipe!
Keyword Kürbis, pumpkin
Prep Time 40 minutes
Cook Time 10 minutes
Passive Time 6 hours
Servings
bars
Ingredients
graham cracker crust
  • 200 g graham crackers
  • 1 stick Butter melted
  • 2 tbsp brown sugar
  • 1/4 tsp salt
pumpkin vanilla pudding
  • 2 cups milk
  • 1/3 cup brown sugar
  • 3 tbsp corn starch
  • 2 egg yolks
  • 3/4 cup pumpkin puree
  • 1 tsp vanilla extract
cream cheese mousse
  • 350 g plain cream cheese
  • 1 cup whipped cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
Keyword Kürbis, pumpkin
Prep Time 40 minutes
Cook Time 10 minutes
Passive Time 6 hours
Servings
bars
Ingredients
graham cracker crust
  • 200 g graham crackers
  • 1 stick Butter melted
  • 2 tbsp brown sugar
  • 1/4 tsp salt
pumpkin vanilla pudding
  • 2 cups milk
  • 1/3 cup brown sugar
  • 3 tbsp corn starch
  • 2 egg yolks
  • 3/4 cup pumpkin puree
  • 1 tsp vanilla extract
cream cheese mousse
  • 350 g plain cream cheese
  • 1 cup whipped cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
Kürbismousse-Schnitten
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
graham cracker crust
  1. Prepare a cake tin (approx. 14x30 cm)
  2. Put the graham crackers in a mixer and mix for a few seconds until fine crumbs are formed. Alternatively, add the crackers to a freezer bag, seal it and crumble with a rolling pin. In a bowl, mix crumbs, melted butter, salt and sugar. Put 1/3 cup of the crumbs aside for the topping. Press the remaining mixture firmly into the form. Refrigerate for 30 minutes.
pumpkin pudding
  1. Meanwhile prepare the pumpkin pudding: put 1 2/3 cup milk in a pot and bring to a boil slowly. Whisk the remaining cold milk with the yolks, sugar, vanilla and cornstarch. When the milk comes to the boil, add the yolk mixture with a whisk. Simmer for a few minutes while stirring constantly until the pudding thickens. Stir in the pumpkin puree. (TIP: If the pumpkin puree creates lumps, puree the pudding in a mixer).
  2. Spread the pumpkin pudding onto the graham cracker crust. Allow to cool at room temperature for 10 minutes. Then let it set in the refrigerator for one hour.
cream cheese mousse
  1. Meanwhile whip the cream. In a second bowl mix cream cheese, vanilla and sugar. Fold in the whipped cream. Spread the cream cheese mousse carefully on the pumpkin pudding.
  2. Top the mousse with the 1/3 cup graham cracker crust crumbs. Put the pumpkin mousse bars in the refrigerator for at least 5 hours. Enjoy cold.

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