Easy Pumpkin Mousse

My mother makes a spectacular (and relatively labor-intensive) Pumpkin Chiffon Pie every year for the holidays. It is the jewel of the dessert offerings and basically manna from heaven. This year, to celebrate Thanksgiving with my in-laws, we decided to have a low-key appetizers and desserts gathering, so I decided to try to make a quick and easy interpretation of the chiffon pie. Here's what I came up with:

Easy Pumpkin Mousse (adapted from this Alton Brown recipe) 

Serves 10

Ingredients
1 (15-ounce) can pumpkin puree
1/3 cup evaporated milk
1 (3.4-ounce) box pumpkin spice flavored instant pudding mix
1 teaspoon vanilla extract
3/4 (8-ounce) container of cool whip
6-8 Biscoff Cookies
Whipped Cream

Instructions

1. In a large mixing bowl, combine the pumpkin puree and milk, whisk to combine.
2. Add the packet of pudding mix, and the vanilla extract, whisk until smooth.
3. Add the cool whip, no need to be gentle, just whisk it right in.
4. Cover with plastic wrap and let it set up in the fridge during the next steps.
5. Crush the cookies into crumbs using a food processor, or just place them in a plastic bag and mash with a mug. 
6. Place 1 Tbsp of cookie crumbs in the bottom of a small dessert dish*. Use the back of a spoon to tamp the crumbs down to a packed, evenly distributed layer on the bottom of the dish.
7. Take the filling out of the fridge and, using a spatula, load it into a large pastry bag or plastic bag (just snip off the corner).
8. Pipe the filling into the dishes, about 3/4 of the way to the top of the dish.
9. Top with whipped cream - I use canned, but you could certainly make your own if you prefer!

*You could use this same method to make larger trifles, but I use Libbey - Just Desserts Mini Bowls, 5.3-ounce glass dishes.