“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.
Servings Prep Time
12bars 40minutes
Cook Time Passive Time
10minutes 6hours
Servings Prep Time
12bars 40minutes
Cook Time Passive Time
10minutes 6hours
Ingredients
graham cracker crust
  • 200g graham crackers
  • 1stick Buttermelted
  • 2tbsp brown sugar
  • 1/4tsp salt
pumpkin vanilla pudding
  • 2cups milk
  • 1/3cup brown sugar
  • 3tbsp corn starch
  • 2 egg yolks
  • 3/4cup pumpkin puree
  • 1tsp vanilla extract
cream cheese mousse
  • 350g plain cream cheese
  • 1cup whipped cream
  • 1/2cup powdered sugar
  • 1tsp vanilla extract
Instructions
graham cracker crust
  1. Prepare a cake tin (approx. 14×30 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.