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
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