NoBake Pumpkin Pie Cups: Make-Ahead

Instructions:

1. Combine graham cracker crumbs and melted butter in a medium bowl; stir until the crumbs are evenly coated.
2. Spoon 2 tablespoons of the crumb mixture into the bottom of each of the 6 dessert cups.
3. Press the crumbs down firmly using the back of a spoon or a small flat-bottomed glass until compacted.
4. Place the cups in the refrigerator to set while preparing the filling.
5. In a large bowl, combine the chilled milk, instant pudding mix, pumpkin puree, pumpkin pie spice, and vanilla extract.
6. Beat the mixture with a handheld mixer on medium-high speed for 2-3 minutes until smooth and thickened to soft peaks.
7. Spoon the pumpkin mousse evenly over the chilled graham cracker crusts.
8. In a separate bowl, whip the cold heavy whipping cream and powdered sugar until stiff peaks form.
9. Top each cup with a dollop of whipped cream.
10. Refrigerate the completed cups for 4 hours before serving.