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.
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!
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.
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.
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.
🙂
I’m thrilled to hear from you if you made these pumpkin mousse bars or any other recipe from my blog! 🙂
| Prep Time | 40 minutes |
| Cook Time | 10 minutes |
| Passive Time | 6 hours |
| Servings |
bars
|
- 200 g graham crackers
- 1 stick Butter melted
- 2 tbsp brown sugar
- 1/4 tsp salt
- 2 cups milk
- 1/3 cup brown sugar
- 3 tbsp corn starch
- 2 egg yolks
- 3/4 cup pumpkin puree
- 1 tsp vanilla extract
- 350 g plain cream cheese
- 1 cup whipped cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Ingredients
graham cracker crust
pumpkin vanilla pudding
cream cheese mousse
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- Prepare a cake tin (approx. 14x30 cm)
- 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.
- 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).
- 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.
- 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.
- 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.