Pumpkin Mousse

I love mousse as a camping dessert because it is just about as close to effortless as you can get. All you need is a powered whisk and a few minutes, and you can make a really delicious, decadent dessert. This recipe has all the flavors of pumpkin pie, but in a dish that won’t leave you feeling overfull. Bonus points for being able to whip it up without an oven and in about ten minutes.

Pair this with the Thanksgiving turkey burgers I posted a few days back, and you have a Thanksgiving meal that you can put together in no time–even if you’re worn out from a long day hiking empty trails.

And don’t forget to check back in a couple days for our full vanlife Thanksgiving guide.

Pumpkin Mousse
Serves 8

Ingredients:
1 sleeve graham crackers
1 ½ cups heavy cream
1 cup pumpkin puree
5 tbsp powdered sugar
1 tsp pumpkin pie spice
⅛ tsp salt
¼ tsp vanilla

Directions:
Begin by crushing the graham crackers. You can do this in a food processor or by putting the graham crackers in a plastic bag and crushing them by hand.

In a large mixing bowl, combine the cream, powdered sugar, salt, vanilla, and spices. Beat with an electric mixer until the cream is nicely whipped and holds peaks.

Add the pumpkin, stir together, and beat very briefly to fully incorporate. Taste, and add additional sugar if desired.

In your serving dish, or in individual ramekins, make a thin layer of graham cracker crumbs at the bottom. Add mousse to fill. Top with additional graham cracker crumbs and a sprinkling of spice. Or, if you want to get fancy, make a few layers of mousse and graham cracker crumbs.

Enjoy!