Jump to Recipe Print RecipeAs the aroma of fall begins to fill the air, I find myself craving the comforting taste of pumpkin in every dish. Nothing captures the essence of the season quite like a no-bake pumpkin mousse pie. This delightful dessert combines a fluffy pumpkin filling with a crunchy gingersnap crust, making it an effortless choice for your Thanksgiving feast when oven space is stretched thin. Not only is this treat light and airy, but it also offers the versatility of being gluten-free with a simple swap of the crust. Imagine the joy on your loved ones’ faces as they savor each bite of this creamy, autumn-inspired delight. Ready to impress your guests with this show-stopping dessert? Let’s dive into how to make this pumpkin mousse pie that’s sure to become your new holiday favorite! Why Is This Pumpkin Mousse Pie Special? No-Bake Simplicity: This recipe brings the joy of pumpkin pie without any baking chaos, making it perfect for busy Thanksgiving preparations. Irresistible Flavor: The combination of rich pumpkin puree and warm spices creates an unforgettable taste, making every bite a celebration of fall. Versatile Options: Easily adaptable for gluten-free diets by swapping gingersnap cookies, ensuring everyone can enjoy a slice. Crowd-Pleasing Appeal: With its airy mousse texture and crunchy crust, this pie is sure to become a family favorite—and leave your guests asking for seconds! Effortless Preparation: Just mix, chill, and serve—this no-fuss dessert lets you focus on other dishes or relax with your loved ones. For equally delightful treats, check out my Lime Mousse Cheesecake or Mississippi Mud Pie. Pumpkin Mousse Pie Ingredients • For the Crust Gingersnap Cookie Crumbs – Provides a crunchy base; feel free to use graham cracker or chocolate cookie crumbs if preferred. Unsalted Butter – Binds the crust ingredients together; melting it makes mixing super easy. Kosher Salt – Enhances the flavor of the crust. • For the Mousse Cream Cheese – Acts as a stabilizer while adding rich flavor; make sure it’s at room temperature for effortless whipping. Powdered Sugar – Sweetens the cream cheese mixture beautifully. Pure Pumpkin Puree – The star of the mousse; canned puree is best for consistency—if you’re using homemade, be sure to squeeze out excess moisture. Vanilla Extract – Adds depth and warmth to the flavor profile. Pumpkin Pie Spice – Infuses the mousse with traditional autumn spice notes. Heavy Whipping Cream – Provides the luscious lightness to the mousse; very cold cream works best for whipping. • For the Topping Maple Syrup – Sweetens the whipped cream topping naturally. Ground Cinnamon – Adds a cozy warmth to the whipped cream finish. With these delicious ingredients, you’re on your way to creating a mouthwatering Pumpkin Mousse Pie that will make your Thanksgiving table shine. Enjoy the process and the delightful flavors, because each slice is a warm hug from the season! Step‑by‑Step Instructions for Pumpkin Mousse Pie Step 1: Prepare the Crust In a medium bowl, mix 1 ½ cups of gingersnap cookie crumbs, 6 tablespoons of melted unsalted butter, and a pinch of kosher salt. Stir until the crumbs are fully coated and moistened. Transfer this mixture to a 9-inch pie plate, pressing it firmly into the bottom and up the sides. Freeze the crust for at least 30 minutes, ensuring it holds its shape when filled. Step 2: Make the Mousse While the crust is chilling, beat 8 ounces of softened cream cheese and ⅓ cup of powdered sugar in a large bowl until the mixture is smooth and creamy, about 2 minutes. Next, add 1 cup of pure pumpkin puree, 1 teaspoon of vanilla extract, and 2 teaspoons of pumpkin pie spice. Mix until completely combined, creating a rich and flavorful mousse base. Step 3: Whip the Cream In a separate, chilled bowl, whip 1 cup of heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form, which takes about 3-5 minutes. This step is crucial for achieving the light texture of the Pumpkin Mousse Pie. Be careful not to over-whip, as it can become grainy. Step 4: Combine and Set Gently fold half of the whipped cream into the pumpkin mousse mixture, being careful to maintain its airy texture. Once combined, fold in the remaining whipped cream in two batches, ensuring a light and fluffy mousse. Pour the pumpkin filling into the prepared gingersnap crust, smoothing the top. Cover with plastic wrap and refrigerate for at least 3 hours, or until set. Step 5: Prepare Whipped Cream Topping In a clean bowl, whip together another 1 cup of heavy cream, 2 tablespoons of powdered sugar, 2 tablespoons of maple syrup, ½ teaspoon of ground cinnamon, and 1 teaspoon of vanilla extract until fluffy. This topping adds a delightful flavor contrast to the pumpkin mousse. Step 6: Serve the Pie Once the Pumpkin Mousse Pie has set, spread the whipped cream topping evenly over the chilled pie. For added flair, sprinkle a dash of ground cinnamon on top before slicing. Let the pie sit at room temperature for 20-30 minutes for easier serving and enjoy this delightful no-bake dessert that embraces autumn flavors! Expert Tips for Pumpkin Mousse Pie • Room Temperature Cream Cheese: Ensure your cream cheese is at room temperature before mixing; this helps achieve a smooth and creamy mousse. • Chill Your Tools: For better results, chill your mixing bowl and beaters when whipping the cream; this will help you reach stiff peaks more easily. • Gentle Folding: When combining whipped cream with the pumpkin mixture, use a gentle folding technique to keep the mousse light and airy; avoid vigorous stirring. • Cooling Time: Allow the pie to sit at room temperature for 20-30 minutes before serving; this will make slicing easier and enhance the flavors. • Taste and Adjust: Always taste the mousse before putting it in the crust; feel free to adjust sweetness or spice levels to suit your preference! Enjoy making this delightful Pumpkin Mousse Pie and impress your guests this holiday season! Make Ahead Options These No-Bake Pumpkin Mousse Pies are perfect for meal prep enthusiasts! You can prepare the gingersnap crust and store it in the freezer for up to 3 days before adding the mousse. Simply mix your gingersnap crumbs, melted butter, and salt, press into the pie plate, and freeze. The pumpkin mousse mixture can be made up to 24 hours in advance as well; keep it covered in the fridge to maintain its fluffy texture. When ready to serve, pour the mousse into the crust, chill until set, and top with freshly whipped cream just before your guests arrive for delightful, restaurant-quality results with minimal effort! What to Serve with No-Bake Pumpkin Mousse Pie As you prepare to delight your guests with this luscious pie, consider these perfect pairings that will elevate your holiday dessert table. Whipped Cream: A dollop of freshly made whipped cream on top adds richness and enhances the velvety texture of the mousse. Vanilla Ice Cream: Pairing a scoop of creamy vanilla ice cream brings a delightful contrast to the spiced pumpkin flavor. Spiced Chai Latte: The warm spices in a homemade chai latte harmonize beautifully with the autumn flavors of the pie. Apple Crisp: This warm, crunchy dessert complements the mousse with its sweet and tart apple flavors and satisfying texture. Candied Pecans: These sweet, crunchy bites are a fantastic addition, providing a contrast to the creamy mousse and adding a nutty flavor. Hot Apple Cider: Serve warm spiced apple cider alongside the pie for a cozy, seasonal beverage that pairs splendidly with the dessert’s flavors. Pumpkin Spice Latte: For coffee lovers, this classic drink enhances the pumpkin theme while offering a delightful caffeine kick. Caramel Drizzle: A drizzle of warm caramel sauce over the pie adds a rich sweetness that beautifully complements the pumpkin’s spicy notes. Pecan Pie Bars: These small bites offer a contrasting texture, with chewy pecan filling and buttery crust that contrasts nicely with the mousse. Chocolate-Covered Pretzels: The combination of salty and sweet chocolate pretzels provides a delightful crunch that balances the pie’s creaminess. Pumpkin Mousse Pie Customizations Feel free to get creative and tailor this no-bake pumpkin mousse pie to your taste preferences! Gluten-Free Crust: Swap traditional gingersnap cookies for gluten-free cookie crumbs to cater to dietary needs without sacrificing flavor. Flavor Boost: Add a sprinkle of nutmeg or clove for an extra layer of warm, autumnal spice that will enchant your guests. Sweet Potato Twist: Replace pumpkin puree with sweet potato puree for a slightly different taste that’s equally delicious. Chocolaty Indulgence: Mix in semi-sweet chocolate chips into the mousse for a rich chocolate-pumpkin flavor fusion that will leave them swooning. Skip the Cream Cheese: Use dairy-free cream cheese or silken tofu for a lighter, vegan version of this creamy delight. Caramel Swirl: Drizzle a homemade or store-bought caramel sauce over the mousse before adding the whipped cream topping for a sweet, sticky surprise. Nutty Crunch: Sprinkle crushed pecans or walnuts on top of the whipped cream to add crunchy texture that contrasts beautifully with the airy mousse. Spiced Whipped Cream: Infuse your whipped cream topping with a pinch of pumpkin pie spice or ginger for a delightful seasonal flavor that enhances the entire dish. With these variations, you can craft a unique pumpkin mousse pie that reflects your personal style and delights everyone at your table. If you’re looking for equally satisfying desserts, consider whipping up a Raspberry Chocolate Mousse or a refreshing Lime Mousse Cheesecake to impress! Storage Tips for Pumpkin Mousse Pie Fridge: Store the pumpkin mousse pie uncovered in the fridge for up to 3-4 days. This keeps the crust crunchy and prevents moisture build-up. Freezer: For longer freshness, freeze the pie for up to two weeks. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Serving: When ready to enjoy, serve directly from the freezer for a firmer texture, or let it sit at room temperature for about 20-30 minutes for easier slicing. Reheating: There’s no need to reheat this no-bake dessert; simply defrost to enjoy its delightful flavors! Pumpkin Mousse Pie Recipe FAQs What type of gingersnap cookies should I use for the crust? You can use any brand of gingersnap cookies that you prefer! Just ensure they’re dry and crunchy, as they form the perfect base. If you’re looking for alternatives, graham cracker or chocolate cookie crumbs work beautifully too! How should I store the pumpkin mousse pie? For optimal freshness, store the pumpkin mousse pie uncovered in the fridge for up to 3-4 days. This method helps maintain the crunch of the crust while preventing moisture build-up. If you need to keep it longer, you can freeze it for up to two weeks by wrapping it tightly in plastic wrap and aluminum foil. Can I freeze pumpkin mousse pie? Absolutely! Freezing your pumpkin mousse pie is a great way to enjoy it later. Wrap the pie tightly in plastic wrap and then in aluminum foil to avoid freezer burn. When you’re ready to serve, you can either serve it straight from the freezer for a firmer pie or let it sit at room temperature for about 20-30 minutes for easier slicing. What should I do if my whipped cream doesn’t reach stiff peaks? Don’t worry; it happens to the best of us! If your whipped cream isn’t reaching stiff peaks, ensure it’s very cold before whipping. Using a chilled bowl and beaters can also help. Keep whipping, but be cautious not to over-beat, as that can cause it to become grainy. If it’s not working out, you can try adding a tablespoon of cornstarch to stabilize the cream. Is this pumpkin mousse pie gluten-free? Yes, the pumpkin mousse pie can be gluten-free! To make it so, simply substitute the gingersnap cookie crust with a gluten-free cookie option or even gluten-free graham crackers. Just make sure to check the labels to ensure there are no hidden gluten ingredients. Enjoy this pumpkin delight risk-free! Can pets eat pumpkin mousse pie? While pumpkin itself is safe for pets, this pie contains cream cheese, sugar, and other ingredients that can upset your pet’s stomach or lead to other health issues. It’s best to keep this delicious treat reserved for human enjoyment only! Savor the Fall with No-Bake Pumpkin Mousse Pie Delight This no-bake pumpkin mousse pie offers a delightful autumn flavor, featuring a fluffy pumpkin filling and a crunchy gingersnap crust, perfect for Thanksgiving. Print Recipe Pin Recipe Prep Time 30 minutes minsChilling Time 3 hours hrsTotal Time 3 hours hrs 30 minutes mins Servings: 8 slicesCourse: DessertsCuisine: AmericanCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Crust1.5 cups gingersnap cookie crumbs Feel free to use graham cracker or chocolate cookie crumbs if preferred.6 tablespoons unsalted butter Melted for easy mixing.1 pinch kosher salt Enhances the flavor.For the Mousse8 ounces cream cheese At room temperature for easy whipping.0.33 cups powdered sugar Sweetens the mousse.1 cup pure pumpkin puree Canned puree is best for consistency.1 teaspoon vanilla extract Adds depth to the flavor.2 teaspoons pumpkin pie spice Infuses the mousse with autumn spices.1 cup heavy whipping cream Very cold cream works best for whipping.For the Topping2 tablespoons maple syrup Sweetens the whipped cream.0.5 teaspoon ground cinnamon Adds warmth to the topping. Equipment Mixing BowlElectric mixerPie Platemeasuring cupsmeasuring spoons Method Preparation StepsIn a medium bowl, mix gingersnap cookie crumbs, melted unsalted butter, and a pinch of kosher salt. Stir until the crumbs are fully coated and moistened. Transfer this mixture to a 9-inch pie plate, pressing it firmly into the bottom and up the sides. Freeze the crust for at least 30 minutes.While the crust is chilling, beat softened cream cheese and powdered sugar in a large bowl until smooth and creamy, about 2 minutes. Add pure pumpkin puree, vanilla extract, and pumpkin pie spice. Mix until completely combined.In a separate, chilled bowl, whip heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form, about 3-5 minutes. Be careful not to over-whip.Gently fold half of the whipped cream into the pumpkin mousse mixture, maintaining its airy texture. Then fold in the remaining whipped cream in two batches. Pour the pumpkin filling into the prepared gingersnap crust, smoothing the top. Cover with plastic wrap and refrigerate for at least 3 hours.In a clean bowl, whip together heavy cream, powdered sugar, maple syrup, ground cinnamon, and vanilla extract until fluffy. Spread this topping over the chilled pie and sprinkle with a dash of ground cinnamon before serving.Let the pie sit at room temperature for 20-30 minutes before slicing for easier serving. Nutrition Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 3gFat: 18gSaturated Fat: 10gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 100IUCalcium: 2mgIron: 4mg NotesEnsure your cream cheese is at room temperature before mixing; chill your mixing tools when whipping cream for better results. Taste and adjust sweetness or spice levels of the mousse before filling the crust. Tried this recipe?Let us know how it was!
