Start by making the whipped cream using the whisk attachment. When making whipped cream, it’s best to start with a bowl and whisk that have been chilled for 15 minutes. Beat the heavy whipping cream until it starts to thicken. Add powdered sugar and vanilla. Beat until soft peaks form. Scoop the mixture into a separate bowl and set aside.

Wash the mixer bowl and then beat the softened cream cheese, using the beater attachment, until light and fluffy. Add the powdered sugar, pumpkin puree, graham cracker crumbs, vanilla and pumpkin pie spice; beat until smooth, scraping the bowl at least once.

Fold the whipped cream into the pumpkin cheesecake mixture.

Store in the refrigerator.

Before serving, pipe the mousse into prepared pumpkins or into small bowls.