There’s something magical about fall flavors—warm spices, sweet pumpkin, and that cozy feeling of a homemade dessert without turning on the oven. That’s why this pumpkin mousse pie has been my go-to for years, especially during the hectic holiday season. No baking, just creamy, dreamy pumpkin goodness in every bite. Trust me, I’ve made more no-bake desserts than I can count (two kids and endless potlucks will do that to you!), and this one always steals the show. It’s the dessert I bring to Thanksgiving every year because it’s as easy as it is delicious. The gingersnap crust? Absolute perfection. The fluffy pumpkin mousse? Pure comfort. And that cinnamon maple whipped cream on top? Well, let’s just say you might want to make extra.
Table of Contents
Table of Contents
Why You’ll Love This Pumpkin Mousse Pie
Listen, I don’t blame you if you fall head over heels for this pie after the first bite. It’s one of those recipes that just works—simple enough for a weeknight but fancy enough to impress at Thanksgiving. Here’s why it’s been my secret weapon for years:
Key Features
- No oven required – When the holidays get crazy, the last thing you need is another dish fighting for oven space. This beauty sets in the fridge while you focus on more important things (like sneaking extra whipped cream).
- Creamy pumpkin mousse texture – Imagine pumpkin pie filling got a luxury upgrade: lighter than cheesecake but richer than pudding. That first silky spoonful is pure autumn magic.
- Gingersnap crust adds warmth – Forget boring graham crackers! The snap of ginger and molasses makes this crust taste like your favorite holiday cookie in pie form.
Pro tip from someone who’s made this a dozen times: the longer it chills, the better it gets. Not that it ever lasts more than a day in my house!
Ingredients for Pumpkin Mousse Pie
Okay, let’s talk ingredients – but not just any ingredients. These are the exact things I’ve tested over and over to make sure this pumpkin mousse pie turns out perfect every single time. I’ll never understand recipes that say “a pinch of this” or “some of that” – you deserve measurements that actually work!
Crust Ingredients
- 2 cups gingersnap cookie crumbs (finely ground – I pulse mine in the food processor until they’re like sand)
- ½ cup unsalted butter, melted (and slightly cooled so it doesn’t make the crumbs soggy)
- ¼ teaspoon kosher salt (trust me, this tiny bit makes the gingersnaps sing)
Filling Ingredients
- 8 oz cream cheese, softened to room temperature (no cheating with cold cream cheese – lumpy filling is sad filling)
- 1 cup powdered sugar, sifted (take the extra 30 seconds to sift – it makes all the difference)
- 1 cup pure pumpkin puree (not pumpkin pie filling – we’re adding our own spices, thank you very much)
- ½ tablespoon vanilla extract (yes, a full half tablespoon – we’re going for flavor here)
- 2 teaspoons pumpkin pie spice (or make your own blend if you’re feeling fancy)
Topping Ingredients
- 1 cup heavy whipping cream, very cold (I even chill my mixing bowl – whipped cream is serious business)
- 2 tablespoons powdered sugar (for that perfect touch of sweetness)
- 2 tablespoons maple syrup (the real stuff, please – no pancake syrup allowed)
- 1 teaspoon ground cinnamon (because can you ever have too much cinnamon in fall?)
See? No mystery ingredients here – just simple, delicious things that come together to make something truly special. Now let’s get mixing!
How to Make Pumpkin Mousse Pie
Alright, let’s get to the fun part – making this dreamy pumpkin mousse pie come to life! I’ve made this so many times I could probably do it in my sleep, but don’t worry – I’ll walk you through each step like I’m right there in the kitchen with you. Just promise me one thing: no shortcuts on the chilling time. Patience makes perfect here!
Prep the Crust
First things first – let’s tackle that gingersnap crust that’ll have everyone asking for the recipe. Grab your food processor (or a trusty zip-top bag and rolling pin if you’re feeling old-school) and pulse those gingersnaps into fine crumbs. You want them sandy, not chunky – about 30 seconds of pulsing usually does it for me.
Now, drizzle in that melted butter and sprinkle the salt. Mix it all together until it looks like wet sand and holds together when you pinch it. Pour it into your pie plate and press it firmly up the sides first, then across the bottom. I use the bottom of a measuring cup to really pack it in tight. Pop it in the fridge for at least 30 minutes – this gives the crust time to set so it won’t crumble when we add the filling.
Make the Filling
While the crust chills, let’s whip up that luscious pumpkin mousse filling. Start by beating the cream cheese and powdered sugar together until it’s completely smooth – no lumps allowed! This might take 2-3 minutes with a hand mixer. Scrape down the sides of the bowl halfway through – those sneaky cream cheese lumps love to hide there.
Next, add the pumpkin puree, vanilla, and pumpkin pie spice. Blend it all together until you’ve got this gorgeous orange mixture that smells like autumn in a bowl. Now here’s the magic: take that cold heavy cream and whip it to stiff peaks (tips pointing straight up when you lift the beaters). Gently fold the whipped cream into the pumpkin mixture in two batches – this keeps the filling light and airy. The first fold will look messy, but by the second addition, you’ll have this cloud-like mousse that’s just begging to be tasted.
Assemble and Chill
Time to bring it all together! Pull your chilled crust from the fridge and spoon in the pumpkin mousse. Smooth the top with an offset spatula (or the back of a spoon) for that picture-perfect finish. Now comes the hardest part – walk away and let it chill for at least 3 hours, though overnight is even better. I know, I know, the waiting is torture, but trust me – this gives the mousse time to set properly so you get clean slices.
Add the Topping
Right before serving, let’s crown our pie with that heavenly cinnamon maple whipped cream. Chill your mixing bowl and beaters for 10 minutes (this helps the cream whip faster), then whip the remaining heavy cream with powdered sugar, maple syrup, cinnamon and vanilla until medium peaks form. Dollop it over the pie and spread it gently – or get fancy with piping swirls if you’re feeling extra. A light dusting of cinnamon or some gingersnap crumbs on top makes it look bakery-worthy!
Pro tip: Let the pie sit at room temperature for about 20 minutes before slicing – it makes cutting through that gorgeous layers so much easier. Then grab a fork and prepare for pumpkin perfection!
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Creamy Pumpkin Mousse Pie Recipe for 10 Blissful Bites
A no-bake pumpkin mousse pie with a gingersnap crust and cinnamon maple whipped cream topping. Perfect for a quick and delicious dessert.
- Total Time: 3 hours 20 minutes
- Yield: 8 servings 1x
Ingredients
- 2 cups gingersnap cookie crumbs
- ½ cup unsalted butter (melted)
- ¼ teaspoon kosher salt
- 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)
- 1 cup heavy whipping cream (very cold)
- 2 tablespoons powdered sugar
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust by pulverizing gingersnap cookies into fine crumbs, mixing with melted butter and salt, then pressing into a pie plate.
- Refrigerate the crust while preparing the filling.
- Beat cream cheese and powdered sugar until smooth.
- Add pumpkin puree, vanilla, and pumpkin pie spice, mixing until fully incorporated.
- Whip 1 cup of heavy cream to stiff peaks.
- Fold the whipped cream into the pumpkin mixture in two batches.
- Spread the mousse into the crust and refrigerate for at least 3 hours.
- Whip the remaining cream with powdered sugar, maple syrup, cinnamon, and vanilla for the topping.
- Spread the whipped cream on top of the chilled pie.
- Let the pie sit at room temperature for 20–30 minutes before slicing.
Notes
- Use room temperature cream cheese to avoid lumps.
- Chill the pie for at least 3 hours before serving.
- Allow the pie to sit at room temperature briefly before slicing for easier removal.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
Tips for the Perfect Pumpkin Mousse Pie
After making this pumpkin mousse pie more times than I can count (and learning from plenty of mistakes!), here are my foolproof tips to guarantee success every time:
Room temp cream cheese is non-negotiable – I learned this the hard way when I was in a rush one Thanksgiving. Cold cream cheese leaves little lumps that refuse to blend, no matter how long you mix. Now I set mine out at least 2 hours before baking – or microwave it in 10-second bursts if I forget (don’t tell anyone!).
Chill time makes all the difference – That first time I tried slicing it after just 2 hours? Total mess! The mousse needs at least 3 hours to set properly, but overnight is magic. The texture becomes velvety smooth and holds its shape beautifully when sliced.
Let it breathe before serving – Straight from the fridge, the crust can be stubborn. Letting the pie sit at room temperature for about 20 minutes makes slicing a breeze and brings out all those warm spice flavors. Just don’t leave it out too long – that whipped cream topping will start to weep!
Bonus tip: If your whipped cream starts to deflate while folding, just whip another 1/4 cup of cold cream and gently fold it in to revive the fluffiness. Works like a charm!
Variations for Pumpkin Mousse Pie
Listen, I love the classic version of this pie more than anything, but sometimes you just gotta play around! Here are my favorite ways to mix it up when I’m feeling adventurous:
- Cookie crust switcheroo: Swap those gingersnaps for graham crackers if you want a mellower crust, or go wild with Oreos for a chocolatey twist. (Just reduce the sugar slightly since Oreos are sweeter!)
- Fancy layers: Spread a thin layer of salted caramel or chocolate ganache on the crust before adding the pumpkin mousse – it creates this gorgeous surprise when you slice into it.
- Flavor booster: Stir in a tablespoon of bourbon or dark rum to the filling if you’re serving adults – it gives the pie this warm, spiced depth that’s absolutely heavenly.
The best part? No matter how you tweak it, this pie stays gloriously no-bake and fuss-free. That’s what I call a win-win!
Serving Suggestions
Oh, let me tell you how I love to serve this pumpkin mousse pie – it’s practically a showstopper all on its own, but a few little touches make it extra special. Right before slicing, I’ll sprinkle the top with just a whisper of cinnamon or some chopped toasted pecans for crunch. The contrast between the creamy mousse and those nutty bits? Absolute perfection!
As for drinks, a hot cup of coffee cuts through the richness beautifully, but my family goes wild when I serve it with warm spiced cider – the cinnamon notes in both the pie and cider create this cozy flavor harmony. For holidays, I’ll sometimes arrange thin gingersnap cookies around the pie plate edges for a festive touch. Really, though? A big spoon and happy taste buds are all you truly need!
Storage & Reheating
Okay, let’s talk leftovers – not that there’s ever much left when I make this pie! If by some miracle you have extra, here’s how to keep it happy: Cover it tightly with plastic wrap or pop it in an airtight container, and it’ll stay fresh in the fridge for up to 3 days (though the crust gets a tad softer by day 3). Want to save some for later? Freeze individual slices without the whipped cream topping for up to a month – just thaw overnight in the fridge and add fresh whipped cream before serving. Pro tip: Write the date on the container so future-you remembers how long it’s been in there!
Nutritional Information
Just a quick heads up – these numbers are estimates since ingredients can vary. But for my version of this pumpkin mousse pie, each delicious slice comes out to about 420 calories, with 28g fat, 38g carbs, and 4g protein. Not bad for a dessert that tastes this indulgent! (And hey, pumpkin’s a vegetable, right?)
FAQs About Pumpkin Mousse Pie
I’ve gotten so many questions about this pumpkin mousse pie over the years – seems like everyone wants to make their version perfect! Here are the answers to the things you’ve been wondering about:
Can I use pumpkin pie filling?
Oh honey, no! Pumpkin pie filling already has spices and sweeteners mixed in, and it’ll throw off our perfect balance. Stick with pure pumpkin puree – that blank canvas lets our vanilla and pumpkin pie spice really shine through. (Plus, the texture stays gloriously smooth!)
How long does it keep?
In our house? Maybe 5 minutes! But seriously, this pie stays fresh in the fridge for up to 3 days if you cover it well. The crust softens a bit by day 3, but the flavors actually deepen beautifully. Just add fresh whipped cream right before serving.
Can I make it ahead?
Absolutely! This is my favorite make-ahead dessert. Assemble the whole pie (minus the topping) up to 24 hours in advance. The mousse sets even better overnight! Just whip the cream topping fresh – it only takes 5 minutes and makes all the difference.
Is there a dairy-free option?
You bet! For the whipped cream topping, chill a can of full-fat coconut milk overnight, scoop out the solid cream, and whip it just like heavy cream. It won’t be quite as stiff, but the flavor is fantastic with the pumpkin. (Just check that your gingersnaps are dairy-free too!)
Can I freeze pumpkin mousse pie?
Here’s my trick: freeze slices without the whipped cream topping. Wrap them tight in plastic, then foil, and they’ll keep for a month. Thaw overnight in the fridge and add fresh topping when you’re ready to serve. The texture stays surprisingly creamy!
Share Your Pumpkin Mousse Pie
Did you make this heavenly dessert? I’d love to see your masterpiece! Snap a pic and tag me on Instagram – nothing makes me happier than seeing your kitchen wins. And if this pumpkin mousse pie stole your heart like it did mine, drop a star rating below so other bakers can find this gem too! Follow us on Facebook for more great recipes!
