1SleeveCinnamon Graham Crackers(9 sheets or 1 1/2 cups)
2tbspPumpkin Pie Spice
3/4cupHeavy Whipping Cream
2cupsWhipped Cream Topping(optional)
Add graham crackers to a plastic baggie and crush with a rolling pin until finely ground. Set aside.
In a large mixing bowl, add cream cheese and pumpkin puree. Using a hand mixer, cream ingredients together until the mixture is smooth.
To the mixing bowl, add powdered sugar, vanilla extract, pumpkin pie spice, and heavy cream. Using the hand mixer, continue mixing until all the ingredients are thoroughly combined.
Reserving 4 tbsp, divide the remaining graham crackers into 12 individual serving dishes. Evenly portion the pumpkin cheesecake mousse into each of the serving dishes. Refrigerate for a minimum of 1 hour.
To serve, top each portion with whipped topping and a spoonful of the reserved graham cracker crumbs.