Ingredients
⅓cuppecan,halves
2graham crackers
¼tsppumpkin spice blend
6ozcream cheese
½cupplain whole-milk yogurt
¼cupmaple syrup
1tspvanilla extract
1canpumpkin purée
½cupplain whole-milk yogurt
2ozcream cheese,at room temperature
¼cupmaple syrup,or honey
1tbsppumpkin spice blend
½tspvanilla extract
pinchsalt
Preparation
Toast the pecans in a small skillet over medium heat, stirring occasionally, until fragrant, about 3 to 6 minutes. Transfer the pecans to a food processor and add the broken graham crackers and pumpkin spice blend.
Process the mixture for about 10 seconds, until the pecans and graham are broken into tiny pieces. Transfer the mixture to a bowl and wipe out the food processor. Set aside
Make the cheesecake mousse by combining the cream cheese, yogurt, maple syrup, and vanilla extract in the food processor.
Blend until the mixture is completely smooth, scraping down the sides and bottom as necessary. Transfer the mixture to a bowl.
For the pumpkin mousse, combine the pumpkin purée, yogurt, the remaining 2 ounces of cream cheese, maple syrup, pumpkin spice blend, vanilla extract, and a pinch of salt into the food processor.
Blend until the mixture is completely smooth, scraping down the sides and bottom as necessary.
To assemble, transfer about 2 ounces of the pumpkin purée to each of the 8 cups. Top each with about 2 tablespoons of the cream cheese mixture.
Top each with about 1 tablespoon of pecan and graham cracker topping.
Refrigerate until the mousse has thickened. Serve.
