Go Back
–+ servings
Pumpkin Mousse Pie

Light and Creamy Pumpkin Mousse Pie for Fall Bliss

This no-bake Pumpkin Mousse Pie is effortlessly light and delicious, featuring a crunchy gingersnap crust and airy pumpkin spice mousse.
Print Recipe Pin Recipe
Prep Time 25 minutes
Chilling Time 3 hours
Total Time 3 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Gingersnap Cookie Crumbs Substitute with graham cracker or chocolate cookie crumbs if desired.
  • ½ cup Unsalted Butter, melted For a lighter version, consider using coconut oil.
  • ¼ teaspoon Kosher Salt Enhances the flavors in the crust.
For the Mousse Filling
  • 8 oz Cream Cheese, room temperature Ensure it's softened for mixing ease.
  • 1 cup Powdered Sugar Sweetens the mousse and helps achieve a smooth texture.
  • 1 cup Pure Pumpkin Puree Use 100% pure, not pie filling.
  • ½ tablespoon Vanilla Extract Adds depth of flavor.
  • 2 teaspoons Pumpkin Pie Spice Gives the mousse its traditional fall spiciness.
For the Whipped Cream Topping
  • 2 cups Heavy Whipping Cream, very cold Essential for whipping into the mousse and topping.
  • 2 tablespoons Maple Syrup Sweetens the whipped cream topping.
  • 1 teaspoon Ground Cinnamon Adds flavor to the whipped cream topping.

Equipment

  • Mixing Bowl
  • Stand Mixer
  • Handheld Mixer
  • Pie Plate
  • Spatula

Method
 

Preparation Steps
  1. In a mixing bowl, combine gingersnap cookie crumbs, melted unsalted butter, and kosher salt until moistened. Press the mixture firmly into a 9-inch pie plate and freeze for 15 minutes.
  2. In a stand mixer, beat cream cheese and powdered sugar on medium speed until smooth, about 2-3 minutes. Gradually blend in pumpkin puree, vanilla extract, and pumpkin pie spice until combined.
  3. In a separate bowl, whip cold heavy whipping cream on high speed until stiff peaks form, about 3-5 minutes.
  4. Gently fold the whipped cream into the pumpkin mixture in two batches, using a spatula until there are no visible streaks.
  5. Spoon the pumpkin mousse filling into the prepared crust and smooth the top. Cover with plastic wrap and refrigerate for at least 3 hours.
  6. Prepare the topping by whipping another cup of cold heavy cream with powdered sugar, maple syrup, and ground cinnamon until soft peaks form, about 3-4 minutes.
  7. Spread the whipped cream topping on the chilled mousse, let sit at room temperature for 20-30 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 15gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 30IUVitamin C: 2mgCalcium: 4mgIron: 2mg

Notes

Ensure cream cheese is at room temperature for better mixing. Whip heavy cream very cold for best results.

Tried this recipe?

Let us know how it was!