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Pumpkin mousse pie pinterest

Pumpkin Mousse Pie

This stunning pumpkin mousse pie delivers all the nostalgic flavors of pumpkin pie but with an airy, cloud-like consistency. With its impossibly silky texture and perfect balance of warm spices, this reimagined classic requires no baking beyond the simple graham cracker crust, making it a stress-free addition to your festive spread.
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Prep Time 25 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 435 kcal

Equipment

  • 9-inch Pie Dish
  • Mixing Bowls
  • Electric Mixer
  • Rubber Spatula
  • Measuring Cups and Spoons

Ingredients
  

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs about 12 full sheets
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter melted

Pumpkin Mousse Filling

  • 1 cup cream cheese softened (8 oz)
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup light brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar

Topping

  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • ground cinnamon or nutmeg for dusting

Instructions
 

  • Combine the graham cracker crumbs, sugar, cinnamon, and salt in a medium bowl. Pour in the melted butter and stir until the mixture resembles wet sand.
  • Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to create an even, compact layer with a smooth finish.
  • Bake the crust at 350°F for 8-10 minutes until lightly golden and fragrant. Allow to cool completely on a wire rack before filling.
  • In a large bowl, beat the softened cream cheese until completely smooth with no lumps – about 2 minutes on medium speed.
  • Add the pumpkin puree, brown sugar, vanilla, pumpkin pie spice, and salt. Beat until thoroughly combined and silky smooth, scraping down the sides of the bowl as needed.
  • In a separate chilled bowl, beat the heavy cream until it begins to thicken. Gradually add the powdered sugar and continue beating until medium-stiff peaks form.
  • Using a rubber spatula, gently fold one-third of the whipped cream into the pumpkin mixture to lighten it. Then, carefully fold in the remaining whipped cream using a figure-eight motion until no visible streaks remain.
  • Spoon the pumpkin mousse into the cooled graham cracker crust, creating a slight dome in the center. Smooth the top with an offset spatula.
  • Cover loosely with plastic wrap (avoid touching the surface) and refrigerate for at least 4 hours or overnight.
  • Just before serving, whip the cream for the topping with powdered sugar and vanilla until stiff peaks form.
  • Pipe or spread the whipped cream over the chilled pie and dust lightly with cinnamon or nutmeg for an elegant finishing touch.

Notes

- For a cleaner slice, dip your knife in hot water and wipe it clean between cuts.
- This pie can be refrigerated for up to 3 days when properly covered.
- To freeze, omit the topping and wrap the pie tightly in plastic wrap followed by aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator.
- Make sure your cream cheese is at room temperature to prevent lumps in your mousse.
- For a gluten-free version, use gluten-free graham crackers or make a nut crust with finely chopped pecans.

Nutrition

Calories: 435kcalCarbohydrates: 35gProtein: 4gFat: 32gSaturated Fat: 19gCholesterol: 105mgSodium: 225mgFiber: 1.5gSugar: 24g
Keyword Pumpkin Pie, Mousse, No-Bake Dessert, Holiday Dessert, Thanksgiving, Fall Dessert
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