This fluffy pumpkin mousse pie is a no bake recipe that is much lighter than a classic pumpkin pie. It hosts a crunchy spiced gingersnap cookie crust, airy pumpkin spice mousse, and cinnamon maple whipped cream topping.
This easy pumpkin dessert is perfect to make for a busy Thanksgiving holiday, utilizing classic fall flavors with updated textures.
This pumpkin mousse pie doesn't require gelatin or vanilla pudding mix to create a stable no bake pie filling. The addition of cream cheese not only stabilizes the pumpkin mousse, it also adds a perfect base flavor for the pumpkin spice pairings.
For more pumpkin spice-inspired recipes, try Pumpkin Chai Tiramisu, Pumpkin Pie Crumble Bars, Pumpkin Spice Soft Pretzels, Pumpkin Gooey Bars, Pumpkin Swirl Cheesecake Bars, or Pumpkin Cheesecake Cookies.
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Why You'll Love This Recipe
Textures - The pumpkin mousse pie has a variety of textures that make every bite worth eating. A crunchy, caramelized crust, soft yet fluffy pumpkin mousse, and a light and airy whipped cream.
Classic flavors - Pumpkin, pumpkin pie spice, cinnamon, maple syrup, ginger...what more could you want out of a pumpkin flavored dessert?!
No bake - We all know that oven space is a commodity during Thanksgiving, so this no-bake pumpkin pie is the perfect way to enjoy pumpkin pie without taking up precious space.
Ingredients
- Ginger snaps. These cookies provide a great texture and flavor that pairs perfectly with the pumpkin mousse filling.
- Pumpkin puree. Use 100% pure pumpkin puree (I like Libby's brand), not pumpkin pie filling.
- Cream cheese. Full-fat, room temperature brick-style cream cheese should be used in this recipe. Philadelphia brand is best.
- Spices. Both pumpkin pie spice and ground cinnamon are needed in this no bake pumpkin pie.
- Heavy whipping cream. Beaten into a light and fluffy whipped cream and mixed into the pumpkin filling and used as the topping.
- Maple syrup. This is used to sweeten the cinnamon maple whipped cream topping.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Graham crackers or Biscoff cookies can be used instead of ginger snaps.
- Ditch the crust and add the pumpkin spice mousse to cups and top it with the cinnamon whipped cream!
- Use cool whip in place of whipped cream.
- Freeze the pie for a harder texture, if desired.
- Make the pie in a 9" tart pan for a more decorate look. Some filling will be leftover.
How to Make This Recipe
One: Mix together the ginger snap crumbs, unsalted butter, and salt until completely moistened.
Two: Press the crumbs firmly into the pie plate, going up the sides and into the bottom. Freeze while preparing the filling.
Three: Beat together the cream cheese and powdered sugar until smooth.
Four: Add the pumpkin puree, spices, and vanilla and mix until smooth. Scrape down the sides during mixing.
Five: In another bowl, whip the heavy cream until stiff peaks form.
Six: Fold the whipped cream into the pumpkin filling in two batches until completely incorporated.
Seven: Spread the pumpkin mousse into the gingersnap crust, then refrigerate for a few hours until set.
Eight: Whip together the whipped cream, powdered sugar, maple syrup, cinnamon, and vanilla until fluffy, then spread on top of the chilled pie. Slice and serve.
Expert Tips
- Use very soft room temperature cream cheese so the filling doesn't get any lumps.
- Scrape down the sides during the mixing process so the pumpkin mousse gets fully incorporated.
- Chill the pie for at least 3 hours so the cream cheese and whipped cream have time to set up, otherwise, it will be too soft.
- Let the pumpkin chiffon pie sit at room temperature for 20-30 minutes before slicing in. This allows the butter in the crust to soften and helps remove the slices more easily.
Recipe FAQs
Canned pumpkin, heavy whipping cream, sugar, spices, and cream cheese. The cream cheese is used in place of gelatin to help the mousse set up.
100% pure canned pumpkin puree (not pumpkin pie filling) is best. Homemade puree contains too much water. If using homemade, be sure to squeeze out the puree in a dish towel very well.
Graham cracker crust, Biscoff cookie crust, or even chocolate cookie crust.
Storage
Store the pie uncovered in the fridge for 3-4 days. The pie can also be frozen for up to two weeks (covered) and enjoyed directly from the freezer for a more firm version of the pumpkin mousse pie.
More Thanksgiving Pie Recipes You'll Love
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📖Recipe
Pumpkin Mousse Pie
Equipment
- Food processor or blender
- Stand mixer with paddle and whisk attachment (or hand mixer)
- Mixing bowls
- Rubber spatula
- 9" pie plate
Ingredients
Gingersnap Crust
- 2 cups gingersnap cookie crumbs
- ½ cup unsalted butter melted
- ¼ teaspoon kosher salt
Pumpkin Mousse
- 8 oz cream cheese room temperature
- 1 cup powdered sugar
- 1 cup pure pumpkin puree
- ½ tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 cup heavy whipping cream very cold
Cinnamon Whipped Cream
- 1 cup heavy whipping cream very cold
- 2 tablespoons powdered sugar
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- In a food processor or blender, pulverize the gingersnap cookies into very fine crumbs. Transfer to a large bowl, add the melted butter and salt and combine with a fork until all crumbs are fully moistened.2 cups gingersnap cookie crumbs, ½ cup unsalted butter, ¼ teaspoon kosher salt
- Press the crumbs into a 9” pie plate, compacting it firmly into the bottom and sides. Refrigerate while you prepare the filling.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat together the cream cheese and powdered sugar until smooth.8 oz cream cheese, 1 cup powdered sugar
- Add the pumpkin puree, vanilla, and pumpkin pie spice and mix into the cream cheese.1 cup pure pumpkin puree, ½ tablespoon vanilla extract, 2 teaspoons pumpkin pie spice
- Add the heavy whipping cream to a different bowl and use the whisk attachment (or hand mixer) to whip the heavy cream to stiff peaks. Use a rubber spatula to fold the whipped cream into the pumpkin mixture in two batches, until light, fluffy, and completely combined.1 cup heavy whipping cream
- Add the mixture to the pie crust and spread evenly. Refrigerate for at least 3 hours until set.
- Add the heavy whipping cream, powdered sugar, maple syrup, cinnamon, and vanilla to the bowl and use the whisk attachment (or a handheld mixer) to whip the heavy cream to soft-stiff peaks.1 cup heavy whipping cream, 2 tablespoons powdered sugar, 2 tablespoons maple syrup, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract
- Spread and swoop on top of the pumpkin mousse filling, then slice and serve.
Miriam
Hi, is the crust half a stick of butter or half a cup?
Callan Wenner
Hi Miriam - this is a 1/2 cup of butter!! So sorry - fixing this now.