Thanksgiving guests will love this simple no-bake pumpkin dessert! It has real pumpkin, Greek yoghurt, 1 block cream cheese, and maple syrup.
Pecan & Graham Cracker Topping – ⅓ cup pecan halve – 2 graham crackers (1 sheet), broken into 1″ pieces* – ¼ teaspoon pumpkin spice blend Cheesecake Mousse – 6 ounces cream cheese, at room temperature, cut into 1” cube – ½ cup thick, plain whole-milk yogurt (either Siggi’s brand or Greek yogurt) – ¼ cup maple syrup or honey – 1 teaspoon vanilla extract
Pumpkin Mousse – 1 can (15 ounces or 1 ⅞ cups) pumpkin purée (I recommend Libby’s or Whole Foods 365 brand) – ½ cup thick, plain whole-milk yogurt (either Siggi’s brand or Greek yogurt) – 2 ounces cream cheese, at room temperature – ¼ cup maple syrup or honey – 1 tablespoon pumpkin spice blend – ½ teaspoon vanilla extract – Pinch of salt
Prepare pecan-graham cracker topping: In a small skillet over medium heat, stir pecans occasionally for 3–6 minutes until fragrant. Process pecans with broken graham crackers and pumpkin spice blend.
Process the mixture for 10 seconds until the pecans and grahams are broken into tiny pieces (you may need to break up a few stubborn pieces with your fingers to avoid nut butter).
Put the mixture in a bowl and wipe the food processor with a tea towel. Make cheesecake mousse by processing 6 ounces of cream cheese, yoghurt, maple syrup, and vanilla extract.
Scrape the sides and bottom to make the mixture smooth. Put the mixture in a bowl. Some of it can stay in the food processor for the next step.
The pumpkin mousse: Process pumpkin purée, yoghurt, the remaining 2 ounces of cream cheese, maple syrup, pumpkin spice blend, vanilla extract, and a pinch of salt in a food processor.
Mix well, scraping sides and bottom. Arrange 2 ounces (¼ cup) pumpkin purée in 8 cups. Add 1 ounce (2 tablespoons) cream cheese mixture to each cup. Divide leftovers.
Add 1 tablespoon of pecan-graham cracker topping to each. Serve right away or cover and refrigerate for up to two days (they'll thicken, which I like).