Pumpkin Cheesecake Mousse in 20 Minutes

Instructions:

1. Combine graham cracker crumbs, melted butter, brown sugar, and cinnamon in a medium bowl.
2. Stir until the mixture resembles wet sand. Note: Don't overmix or the butter will pool
3. Spoon 2 tablespoons of the mixture into the bottom of each of the 6 glasses and press down firmly with the back of a spoon until compact.
4. In a large bowl, beat the softened cream cheese and powdered sugar on medium high until smooth and pale.
5. Fold in the pumpkin puree and pumpkin pie spice using a spatula until the color is uniform.
6. In a separate chilled bowl, whip the heavy cream on high speed until stiff peaks form.
7. Gently fold the whipped cream into the pumpkin mixture in three additions using a cut and fold motion to maintain aeration. Note: This is where the cloud texture happens
8. Pipe or spoon the mousse over the graham cracker crusts.
9. Top each cup with a dollop of whipped cream.
10. Sprinkle with a pinch of pumpkin seeds and a dusting of cinnamon.
11. Chill for at least 60 minutes until the mousse feels firm to the touch.