Pumpkin Cheesecake Mousse

Ingredients

• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 3 teaspoons vanilla, reserved
• 8 ounce cream cheese, softened
• 1 cup powdered sugar
• 1 cup pumpkin puree
• 1/2 teaspoon pumpkin spice
• 1/4 cup graham cracker crumbs
• 1 cup chocolate sauce
• 4 cookies
• 1 tube black gel icing

Instructions

1. In a large mixing bowl, using an electric beater, whisk the heavy cream until thicken.
2. Add powdered sugar and vanilla. Beat until soft peaks form.
3. Scoop the mixture into a separate bowl and set aside.
4. Using a clean bowl, beat cream cheese until light and fluffy.
5. Add the powdered sugar, pumpkin puree, vanilla and pumpkin pie spice. Beat until smooth.
6. Fold the whipped cream into the pumpkin cheesecake mixture. Store in the refrigerator.
7. When ready to serve, make the tombstones and set aside.
8. Scoop the pumpkin mousse into a piping bag.
9. Sprinkle 1 tablespoon crushed graham cracker at the bottom of the cup.
10. Pipe the first layer of mousse. Drizzle chocolate sauce.
11. Continue piping mousse and drizzling chocolate until the cup is filled.
12. Sprinkle the top with graham cracker crumbs.
13. Garnish with a tombstone cookie. Serve chilled.