Mini Pumpkin Mousse Dessert with a Biscoff Cookie Crust is the ultimate Thanksgiving dessert. The Biscoff crust is so flavorful and pumpkin mousse is light and delicious. And the topping of the cookie butter brings it to the next level.This will quickly become a new favorite dessert and you can make it an advance…up to 3 to 4 days.
Mini Pumpkin Mousse Dessert
with Biscoff Cookie Crust
Ingredients
(Makes 18 small 4 oz. Dessert Cups)
For the Crust
1 ½ of the 8.8 oz packages of Biscoff Cookies
6 Tbsp. Butter
For the Filling
1 pkg. Instant Vanilla Pudding- 5.1 oz
1 ½ Tsp. Pumpkin Spice
½ Tsp. Cinnamon
½ Tsp. Salt
1 Can (15 0z.Pumpkin Purée
2 Tbsp. + 1 tsp. Maple Syrup
½ Tsp.Vanilla Extract
1 Cup Milk
2 ½ Cups Heavy Cream
18 (4 oz.) Disposable Mini Dessert Cups
Method
Take 9 cookies out of the package and break in half. Set aside.
Put the rest of the cookies in a food processor and make it into crumbs. Reserve ¼ cup of the crumbs for later use.
Put the rest of the crumbs in a bowl and add in the melted butter.
Combine well and then put about 1 ½ tbsp. of the crumbs into each cup to form the crust. Be sure to press down the crumbs really well.
Refrigerate the crust for 30 minutes.
Meanwhile, make the filling. In a bowl, combine the vanilla pudding, the pumpkin spice, the cinnamon and the salt. Add in the milk and whisk for 1 minute. Mix in the pumpkin, maple syrup, and the vanilla. Whisk until smooth.
In a separate bowl add the heavy cream and beat with a hand mixer to form whipped cream. Gently fold the whipped cream into the pumpkin mixture.
Put the mousse in a pastry bag and pipe it into each cup, leaving a little room for the cookie butter topping.
Refrigerate for at least 2 hours.
Melt the cookie butter in a glass measuring cup in the microwave.
Pour the cookie butter on top of each cup. Place a cookie into each and top with a sprinkle of cookie crumbs. Refrigerate.