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Pumpkin Mousse Pie Recipe

Pumpkin Mousse Pie

iamwinfred
This Pumpkin Mousse Pie gives you all the cozy flavor of classic pumpkin pie without ever turning on the oven. The filling is light, fluffy, and gently spiced, and it sits in a buttery graham cracker crust that holds its shape from the first slice to the last. It is make-ahead friendly, beginner approved, and always a crowd pleaser at fall gatherings.
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Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 480 kcal

Equipment

  • 9-inch glass pie dish
  • Food processor or a zip-top bag and rolling pin for crushing crumbs
  • Electric hand mixer for beating the cream cheese
  • Stand mixer (optional) if you prefer a hands-free option
  • Silicone spatula for folding and spreading
  • Piping bag and star tip set (optional) for the whipped cream topping
  • Large mixing bowls
  • Measuring cups
  • Measuring spoons
  • Plastic wrap for covering the pie while it chills

Ingredients
  

For the Crust

  • 1 1/2 cups graham cracker crumbs about 10 full sheets
  • 6 tablespoons unsalted butter melted
  • 1/4 cup granulated sugar

For the Filling

  • 8 ounces cream cheese softened to room temperature
  • 1/2 cup light brown sugar packed
  • 15 ounces pumpkin puree not pumpkin pie filling
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon fine salt
  • 8 ounces frozen whipped topping thawed

For the Whipped Cream Topping

  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon ground cinnamon for dusting the top

For Serving (Optional)

  • warm caramel sauce for drizzling
  • chopped toasted pecans for garnish
  • crushed gingersnaps for garnish

Instructions
 

  • Take the cream cheese out of the fridge and let it sit on the counter for about 45 minutes until very soft. Move the tub of whipped topping from the freezer to the refrigerator so it can thaw slowly.
  • Crush the graham crackers in a food processor until they look like fine sand. Measure 1 1/2 cups of crumbs into a medium bowl and stir in the 1/4 cup granulated sugar. Pour in the 6 tablespoons of melted butter and stir with a fork until every crumb looks damp.
  • Pour the crumb mixture into the pie dish and spread it out evenly. Press the crumbs firmly into the bottom and up the sides of the dish using the flat bottom of a measuring cup. Place the crust in the freezer for 15 minutes while you make the filling.
  • Add the softened cream cheese to a large mixing bowl. Beat on medium speed for about 1 minute until completely smooth with no lumps. Add the 1/2 cup of packed brown sugar and beat for another minute until creamy and lightened in color.
  • Add the entire 15-ounce can of pumpkin puree, the 1 teaspoon of vanilla extract, the 1 1/2 teaspoons of pumpkin pie spice, and the 1/4 teaspoon of salt. Beat on low speed until smooth, uniform in color, and free of streaks.
  • Add the thawed whipped topping on top of the pumpkin mixture. Switch to a silicone spatula and gently fold from the bottom of the bowl up and over the top until no white streaks remain. Stay gentle to keep the filling light and mousse-like.
  • Take the chilled crust out of the freezer. Spoon the pumpkin mousse into the crust and spread it into an even layer. Cover loosely with plastic wrap and refrigerate for at least 6 hours, or overnight, until the filling is set and sliceable.
  • Just before serving, pour the 1 cup of cold heavy whipping cream into a chilled mixing bowl. Add the 2 tablespoons of powdered sugar. Beat on medium-high speed for 2 to 3 minutes until stiff peaks form.
  • Remove the plastic wrap from the chilled pie. Spread the whipped cream over the top, or pipe it into swirls using a piping bag with a star tip. Dust lightly with the 1/4 teaspoon of ground cinnamon. Slice with a sharp knife dipped in hot water and wiped dry between cuts.

Notes

  • Soften the cream cheese completely: Cold cream cheese leaves tiny lumps that will not beat out later.
  • Use pumpkin puree, not pie filling: Pie filling is pre-sweetened and spiced, which throws off the balance and the texture.
  • Blot the pumpkin if it looks wet: Press the puree between a few paper towels to remove extra moisture for a firmer set.
  • Fold, do not stir: Gentle folding protects the airy texture that makes this a mousse.
  • Do not rush the chill: Six hours is the minimum, and overnight gives the cleanest slices.
  • Chill the bowl and beaters for the cream: Cold tools help the whipped cream reach stiff peaks faster.
  • Top right before serving: Fresh whipped cream looks best and will not weep on the surface.
  • Make ahead: You can make the pie up to 2 days ahead and it actually slices best after a full night in the fridge.
  • Storage: Cover the pie tightly and store in the refrigerator for up to 3 days.
  • Freezer: Freeze the pie without the whipped cream topping, wrapped well, for up to 1 month. Thaw in the fridge overnight before serving.
  • Variations: Swap graham crackers for gingersnap or Biscoff cookies for a different crust. Replace half the brown sugar with pure maple syrup for a deeper flavor.

Nutrition

Serving: 1SliceCalories: 480kcalCarbohydrates: 42gProtein: 5gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 260mgPotassium: 240mgFiber: 2gSugar: 26gVitamin A: 120IUVitamin C: 4mgCalcium: 6mgIron: 6mg
Keyword easy fall dessert, make ahead dessert, no bake pumpkin pie, pumpkin mousse pie, Thanksgiving pie
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