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Pumpkin Mousse Pie Recipe

No Bake Pumpkin Mousse Pie Recipe

Pumpkin Mousse Pie is a light, fluffy dessert made with acreamy pumpkin filling. The filling is smooth and airy, offering a delightfulcontrast to the crispy, buttery crust. The pie combines the rich flavors ofpumpkin, cinnamon, and nutmeg, perfect for fall. It’s a refreshing take ontraditional pumpkin pie, giving a soft, mousse-like texture that melts in yourmouth.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 ½ cups graham cracker crumbs (about 12 graham crackers crushed)
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • ¼ tsp ground cinnamon (optional, for extra flavor)
For the Pumpkin Mousse Filling:
  • 1 can (15 oz) pumpkin puree (or homemade pumpkin puree)
  • 1 package (8 oz) cream cheese, softened
  • 1 ½ cups heavy whipping cream
  • ¾ cup powdered sugar
  • ½ cup brown sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp vanilla extract
  • 1 tbsp gelatin (optional, for extra firmness)

Equipment

  • Pie Pan
  • Mixing Bowls
  • Electric Mixer
  • Measuring Cups & Spoons
  • Spatula
  • Whisk
  • Oven
  • Chilling Space

Method
 

Prepare the Crust
  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon (optional), and melted butter. Stir until the crumbs are evenly coated.
  3. Press the mixture into the bottom and sides of a 9-inch pie pan. Make sure it's compacted and smooth.
  4. Bake for 10-12 minutes, until golden and slightly crisp. Remove from the oven and let it cool while you make the filling.
Prepare the Mousse
  1. In a large bowl, whip the heavy cream until stiff peaks form. Set it aside.
  2. In another bowl, beat together the softened cream cheese, pumpkin puree, brown sugar, powdered sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract until smooth and creamy.
  3. If you’re using gelatin, dissolve it in 2 tablespoons of warm water and add it to the mixture. This helps the mousse set better and gives it a nice firm texture.
  4. Gently fold the whipped cream into the pumpkin mixture until combined. Be careful not to deflate the whipped cream—fold it in slowly to keep the mousse light and fluffy.
Assemble the Pie
  1. Once the crust has cooled, spoon the pumpkin mousse into the crust, spreading it evenly.
  2. Refrigerate the pie for at least 4 hours (or overnight) to allow the mousse to set and the flavors to meld together.
Serve and Enjoy!
  1. Once the pie has set, garnish it with whipped cream, cinnamon, or chopped nuts if desired.
  2. Slice and serve this creamy, dreamy pie to your friends and family!

Notes

Pumpkin mousse pie is best enjoyed when it's allowed to chill thoroughly. Don’t skip the chilling time as it ensures the mousse has a firm texture that won’t collapse when served. If you want to add a little twist, try topping your pie with a sprinkle of candied pecans or drizzle of caramel sauce. This extra step can elevate the pie, making it even more festive and flavorful!