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Steps
1
In large bowl, beat whipping cream with electric mixer on high speed until soft peaks form; refrigerate.
2
In medium bowl, beat cream cheese, brown sugar, pumpkin pie spice and salt with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until smooth and creamy. On low speed, beat in pumpkin, scraping bowl occasionally.
3
Using rubber spatula, gently fold 2 cups of the whipped cream into pumpkin mixture. Spoon mousse into 8 individual dessert dishes.
4
To serve, spoon dollop of remaining whipped cream onto each serving. Coarsely crush granola bars; sprinkle over each serving. Garnish with candy pumpkins.
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Use ice cream scoop to spoon mousse into dishes.
To make ahead, spoon the mousse into dessert dishes and refrigerate no more than 3 hours. Wait until just before serving to top with whipped cream and granola.
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