Pumpkin Mousse Pie

4.41 from 5 votes

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.

Prep Time30

Cook Time0

Chill time3

Total Time3 30

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 521kcal

Author: Callan Wenner

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

US Customary - Metric

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.

Video

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