Learn how to make the BEST Pumpkin Mousse Pie! With a light as air texture and warm, pumpkin spice flavor this scrumptious, no bake pie is truly irresistible. So easy to make and perfect for any fall occasion, especially Thanksgiving!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Ginnie's Take
If you're looking for a unique pumpkin pie alternative, then this amazing Pumpkin Mousse Pie recipe is for you! This recipe took quite a few tries to perfect, and I'm so happy with how it turned out. If you're anything like me, it will take just one bite to fall in love with the warm, richly spiced flavor and light, melt in your mouth texture. Yum!
Why You'll Love This Recipe
- Delicious - You won't be able to resist the cozy, pumpkin spice flavor and light as air texture!
- Easy to Make - For such an impressive treat, this recipe is surprisingly simple to prepare, and there's no baking required. For an even easier dessert, skip the crust and serve the mousse in individual cups!
- Festive - This yummy recipe is a great alternative to classic pumpkin pie, and it's perfect for all your fall get togethers, like Thanksgiving!
Jump to:
Ingredients
This recipe uses basic, easy to find ingredients. Here's what you'll need:
- Pumpkin - This recipe works best with plain canned pumpkin purée. Avoid using pie filling, which comes sweetened and flavored. Tip: Although I love making my own homemade pumpkin purée, it has too much liquid for this recipe. Use store bought purée for the best results.
- Cream Cheese - The cream cheese adds just enough body to the mousse (so it holds its shape) without making the dessert taste like cheesecake.
- Cream - You'll use heavy cream whipped with powdered sugar two ways: it adds lightness to the filling (creating that classic mousse texture); and a layer of whipped cream is the perfect finishing touch.
- Spices - The mousse is flavored with pumpkin pie spice and vanilla extract.
- Sugars - You'll use powdered sugar for the whipped cream and light brown sugar for the pumpkin filling.
- Crust - The crust is made graham crackers, gingersnaps, brown sugar, unsalted butter, and touch of salt.
You'll Also Need
You'll need a rolling pin to crush the graham crackers and gingersnaps (a wine bottle works great in a pinch). I used a stand mixer for the filling, but a hand mixer could also be used. And of course, you'll need a pie pan.
How to Make Pumpkin Mousse Pie
This No Cook Pumpkin Pie is so simple to prepare! You'll find a recipe card with measurements below, but here's an overview of the steps:
- Mix crust. Start by placing the graham crackers into into a zip top bag, then crush them into crumbs. Repeat with the gingersnaps. Then mix them with the brown sugar, butter, and salt.
- Press crust into pie pan. Press the graham mixture into your pie pan, using your hands, or the bottom of a measuring cup (or glass), then transfer to your refrigerator.
- Whip cream. Mix the heavy whipping cream and powdered sugar using your stand mixer (or hand mixer) until medium peaks form. Transfer the cream to a bowl. Tip: For medium peaks, the cream should hold its shape fairly well, but when you lift the beater, the tip should fold slightly.
- Make pumpkin filling. Combine the cream cheese and brown sugar (using the same bowl as for the whipped cream) and blend until smooth. Mix in the pumpkin purée, pumpkin spice seasoning, vanilla extract, and a pinch of salt.
- Mix whipped cream + pumpkin. Using a spatula, gently fold half of the whipped cream into the pumpkin mixture. When it's almost mixed in, add the remaining whipped cream, folding until you have a uniform mixture. Tip: It's important to take your time folding in the cream (do not stir). Vigorous mixing will cause the whipped cream to deflate, leading to a heavier texture.
- Fill pie crust. Transfer the pumpkin mixture to the pie crust, then refrigerate for at least six hours (preferably, overnight). Tip: Refrigerating the pie chills the mousse, which helps the pie hold its shape when sliced.
- Top with whipped cream. Just before serving, make more whipped cream, then spread it over the pie, and top with a spinkle of cinnamon or pumpkin spice. Tip: For a lighter, more even finish, pinch the spices between your fingers while sprinkling over the pie (versus shaping straight from the jar).
Okay, time to enjoy your gorgeous Pumpkin Mousse Pie!
Variations
This no bake pumpkin dessert is perfect as-is, but here are a few variations you can try:
- Crust - You can use all graham crackers or all gingersnaps for the crust. Or you can replaces these two cookies with Bischoff cookies or other crushed cookies.
- Spices - Make your own pumpkin spice mix by stirring together 1 ½ teaspoons ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground cloves, or ¼ teaspoon ground nutmeg.
- Single Serving - Skip the crust, and serve the pumpkin mousse filling in single serving cups topped with a dollop of whipped cream.
- Gluten Free - To make this recipe GF, use gluten free graham crackers for the crust.
Storage
Leftovers can be covered and stored in your refrigerator. The pie will stay fresh for three to four days, but just be aware that the whipped cream topping will start to weep and deflate sooner.
Related Recipes
Looking for similar recipes? You'll love these Layered Pumpkin Mousse Cups! Try these pumpkin desserts, too:
- This creamy Pumpkin Cheesecake (No Bake) is truly a delight!
- Love a mini dessert? Then you won't be able to resist my Mini Pumpkin Pies, Mini Pumpkin Toffee Pies, or these Mini Pumpkin Tarts.
- Treat yourself to this yummy Pumpkin Frozen Yogurt! You'll love the cookie crumble.
- These Pumpkin Cake Pops are super fun to make and so delicious!
- Craving cookies? Make my Pumpkin Chocolate Chip Cookies or these frosted Pumpkin Spice Cookies!
P.S. Check out all my pumpkin recipes more sweet and savory treats!
Pumpkin Mousse Pie
Treat yourself to this airy, no bake pumpkin pie ... it's super easy to make and so delicious!
Servings: 8 to 10 slices
Calories: 582kcal
Ingredients
For Crust:
- ¾ cup crushed graham crackers (about 5 to 6)
- ¾ cup crushed gingersnap cookies (about 15)
- ¼ cup lightly packed brown sugar
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
For Filling:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 6 ounces (170 grams) cream cheese, at room temperature
- ½ cup packed brown sugar
- 1 (15 ounce / 425 gram) can pumpkin purée
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- pinch kosher salt
Topping:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- pumpkin pie spice (or cinnamon), for sprinkling
Equipment
- Rolling Pin (for crushing graham crackers and cookies)
- Stand Mixer (or Hand Mixer)
- Pie Pan
Instructions
Prepare Crust:
- Mix graham cracker crumbs, gingersnap crumbs, brown sugar, and salt in a medium bowl. Add melted butter, then stir until well-combined.
- Press mixture evenly into bottom and up sides of pie pan. Refrigerate while you prep the filling.
Make Filling:
- Using a stand mixer (or hand mixer), whip the heavy cream and sugar together it thickens and a medium peak forms. Transfer the whipped cream another bowl and set aside.
- Mix the cream cheese and brown sugar, using the stand mixer (or hand mixer), until smooth.
- Add the pumpkin purée, pumpkin spice, vanilla, and a pinch of salt. Blend until everything is well-mixed.
- Use a spatula to gently fold half of the whipped cream into the pumpkin mixture. When it's mostly combined, fold in the remaining whipped cream. (Avoid stirring and vigorous mixing, which will deflate the whipped cream.)
- Transfer the pumpkin mixture to the prepared pie crust, smoothing the top with a spatula until level.
- Cover pie and refrigerate for a minimum of 6 hours (or preferably, overnight).
Prepare Topping:
- When you're ready to serve the pie, use a stand mixer to whip together the remaining heavy whipping cream and powdered sugar until the cream thickens and holds a medium peak.
- Spread the whipped cream over the center of the pie (or dollop on individual slices, if preferred). Sprinkle the cream with additional pumpkin pie spice (or cinnamon), if desired.
- Serve immediately. Enjoy!
Notes
Cream Cheese - 6 ounces (170 grams) cream cheese is ¾ of an 8 ounce (227 grams) package. Use the markings on the foil wrapper to determine the proper amount.
Pumpkin - Make sure to use plain pumpkin purée for this recipe, not pumpkin pie filling which is pre-sweetened and flavored. Homemade purée has too much liquid, so use store bought for this recipe.
Pumpkin Spice - If you'd prefer to make your own pumpkin spice blend, mix together 1 ½ teaspoons ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground cloves, or ¼ teaspoon ground nutmeg.
Whipped Cream - The whipped cream for the topping can be prepared a couple hours in advance, then stored in a covered container in your refrigerator until ready to use.
More - Check out the info before this recipe card for helpful tips, step by step photos, variations, and more!
Nutrition
Calories: 582kcal
Did you make this recipe?I love hearing from you! Leave a comment and rating below, or tag @HelloLittleHome or #hellolittlehome on Instagram!
