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    The Cozy Plum » Recipes » Pies & Tarts

    Pumpkin Mousse Pie

    Published: Nov 2, 2023 by Callan Wenner · This post may contain affiliate links · 2 Comments

    35 shares
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    Jump to Recipe
    A slice of pumpkin mousse pie on a plate.

    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.

    A slice of pumpkin mousse pie on a plate.

    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.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions and Variations
    • How to Make This Recipe
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Thanksgiving Pie Recipes You'll Love
    • 📖Recipe
    • Come Bake With Us!

    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

    Ingredients for pumpkin mousse pie.
    • 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

    Ginger snap crumbs in a bowl with a fork.

    One: Mix together the ginger snap crumbs, unsalted butter, and salt until completely moistened.

    A hand presses a crumb crust into a pie plate with a measuring cup.

    Two: Press the crumbs firmly into the pie plate, going up the sides and into the bottom. Freeze while preparing the filling.

    Cream cheese and powdered sugar creamed together in a bowl.

    Three: Beat together the cream cheese and powdered sugar until smooth.

    Pumpkin cream cheese batter with beaters mixing in a bowl.

    Four: Add the pumpkin puree, spices, and vanilla and mix until smooth. Scrape down the sides during mixing.

    A hand mixer mixes whipped cream in a bowl.

    Five: In another bowl, whip the heavy cream until stiff peaks form.

    A rubber spatula folds whipped cream into pumpkin mousse filling.

    Six: Fold the whipped cream into the pumpkin filling in two batches until completely incorporated.

    Pumpkin mousse filling spread into a crumb crust in a pie dish.

    Seven: Spread the pumpkin mousse into the gingersnap crust, then refrigerate for a few hours until set.

    Sliced pumpkin mousse pie in a pie plate.

    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

    What is pumpkin mousse made of?

    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.

    What kind of pumpkin is best for pie?

    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.

    What other crust can I use for pumpkin pie?

    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.

    A slice of pumpkin mousse pie on a plate. A fork holds a bite.

    More Thanksgiving Pie Recipes You'll Love

    • Pie with slices removed.
      Apple Butter Pie with Cinnamon Whipped Cream
    • Apple crumble tart on a plate with a scoot of ice cream on top.
      Apple Crumble Tart
    • A slice of purple sweet potato pie with toasted meringue on a plate.
      Purple Sweet Potato Pie
    • Sweet potato pie bar on a plate with a bite removed.
      Sweet Potato Bars with Cinnamon Whipped Cream

    Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!

    📖Recipe

    A slice of pumpkin mousse pie on a plate. A fork holds a bite.

    Pumpkin Mousse Pie

    Callan Wenner
    This light no-bake pumpkin mousse pie with a spiced gingersnap crust, airy pumpkin mousse, and a cinnamon maple whipped cream topping is a simple pumpkin dessert with classic fall flavors that's perfect for a busy Thanksgiving celebration.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 0 minutes mins
    Chill time 3 hours hrs
    Total Time 3 hours hrs 30 minutes mins
    Course Dessert, Snack
    Cuisine American
    Servings 8
    Calories 521 kcal

    Equipment

    • Food processor or blender
    • Stand mixer with paddle and whisk attachment (or hand mixer)
    • Mixing bowls
    • Rubber spatula
    • 9" pie plate
    U.S. Cups vs MetricUse the metric toggle to convert the measurements

    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
    Prevent your screen from going dark

    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.

    Notes

    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.
    Let the 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.

    Nutrition

    Calories: 521kcalCarbohydrates: 49gProtein: 5gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 97mgSodium: 340mgPotassium: 276mgFiber: 2gSugar: 30gVitamin A: 6107IUVitamin C: 2mgCalcium: 109mgIron: 2mg
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      Comments

      1. Miriam

        November 12, 2023 at 6:12 pm

        Hi, is the crust half a stick of butter or half a cup?

        Reply
        • Callan Wenner

          November 14, 2023 at 2:16 pm

          Hi Miriam - this is a 1/2 cup of butter!! So sorry - fixing this now.

          Reply

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      About Callan

      I'm Callan, and welcome to The Cozy Plum! A photographer and recipe developer of all things sweet, savory, and delicious, I help cooks and bakers of any level gain the confidence to create restaurant-quality recipes in their own kitchen!

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