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This irresistible no-bake¬†Pumpkin Mousse Pie¬†has a buttery graham cracker crust, a fluffy pumpkin mousse filling, and finished off with freshly whipped cream. With its fluffy mousse filling and light & airy texture, it’s perfect for a Thanksgiving table or a delicious fall dessert.¬†

A slice of pie with a fork bite taken out of the front if it.

No Bake Pumpkin Mousse Pie

Pumpkin mousse pie is a mix between a traditional pumpkin pie (or a pumpkin custard pie) and the creamy fluffy texture of a Pumpkin Fluff Pie. With it’s delicious pumpkin flavor through out and mousse-like texture, it is sure to be a hit and a nice change from the heavier fall desserts. 

‚ÄčEasy to make with a homemade graham cracker crust, a creamy and fluffy mousse filling, and then topped with freshly whipped cream. Three layers that pair perfectly together with warm pumpkin spices throughout and pure pumpkin. 

Side view of the pie inside the pie plate.

Simple Ingredients Needed

This no bake dessert has three different layers with only a few ingredients for each. Because it’s no bake, the prep time is not very long, and it’s simply a matter of using a few different mixing bowls to create each layer to the pie. 

Graham Cracker Crust

  • Whole Graham Crackers
  • Melted Salted Butter
  • Granulated Sugar

Pumpkin Mousse Filling

  • Cream Cheese – For the best thick and rich texture use full-fat cream cheese. Make sure it’s softened to room temperature so you can avoid lumps in the pumpkin mousse mixture. 
  • Pumpkin Puree – This is canned 100% pure pumpkin and NOT the pumpkin pie filling. 
  • Light Brown Sugar
  • Vanilla Extract – For the best taste I always recommend using pure vanilla extract instead of imitation vanilla extract. 
  • Pumpkin Pie Spice
  • Whipped Topping – You can use a tub of Cool Whip here or whip up your own whipped cream using an electric mixer and heavy whipping cream. 

Fresh Whipped Cream Topping

  • Heavy Whipping Cream
  • Powdered Sugar
  • Vanilla Extract
Labeled ingredients

How To Make Pumpkin Mousse Pie (Printable Recipe Card Below)

Lightly spray a 9-inch pie dish with nonstick cooking spray. Set aside. 

‚ÄčIn the bowl of a food processor, pulse together the graham crackers for about 30 seconds or until they are a medium to fine crumb. Drizzle the melted butter in and add the granulated sugar. Pulse again until the consistency is that of wet sand. 

Press the graham cracker crust mixture into the prepared pie dish making sure to firmly press it into the bottom and about halfway up the sides of the pie dish. Use very slightly wet fingers or the bottom of a measuring cup to press the crust in. 

How to make this pumpkin pie recipe with process images.

Cover with plastic wrap and place the crust inside the freezer while you are preparing the pumpkin mousse recipe.

Add the cream cheese and pure pumpkin to the bowl of a stand mixer fitted with the whisk attachment. Or use a large bowl and an electric hand mixer.  Mix on low speed, increasing speed as needed, until it’s fluffy and combined well. 

How to make this pumpkin pie recipe with process images.

Add in the brown sugar, vanilla extract, and pumpkin pie spice. Mix on medium speed until the mousse is smooth and everything is incorporated. 

How to make this pumpkin pie recipe with process images.

Gently fold in the whipped topping, using a silicone spatula or wooden mixing spoon, until it is light and fluffy. 

How to make this pumpkin pie recipe with process images.

Remove the pie dish from the freezer and add the mousse mixture into it, making sure to smooth out the top. Cover the pie plate with plastic wrap or a lid and refrigerate at least 6 hours or up to overnight. 

How to make this pumpkin pie recipe with process images.

When your’e ready to serve the pie, prepare the whipped cream topping ; beat the heavy whipping cream until stiff peaks form (about 6-8 minutes) and then add the powdered sugar and vanilla extract and whip just until combined. Spread the homemade whipped cream over top the pumpkin mousse pie.¬†

How to make this pumpkin pie recipe with process images.
How to make this pumpkin pie recipe with process images.

How To Store Pumpkin Mousse Pie

It is best to store your pumpkin mousse pie in the refrigerator for up to 3 days. Make sure to cover the pie plate with plastic wrap or use a pie dish with a lid for easy storage. Remember that no-bake pumpkin mousse pies are more delicate than their baked counterparts, so be gentle when handling and storing them. Proper storage will help maintain the pie’s smooth texture and fluffy & delicious taste. I do not recommend freezing this pie as it does not thaw well. 

If you want to prepare it ahead of time, it works great for that! I recommend making it no further than 24 hours ahead of time. Allow the pie to refrigerate for up to 24 hours before adding the whipped cream on top and serving. 

Pie inside the pie dish with whipped cream and cinnamon.

Tips and Tricks For This Pumpkin Recipe

  • Crust Tips : To avoid the delicate graham craekr crust from sticking to your fingers when pressing it into the pie plate, there are a few things you can do. Very lightly wet your fingers before pressing the crust mixture into the pie plate. You can also very light spray your fingertips or the bottom of a measuring cup before pressing the crust into the pie dish. This will make it mess-free and ensure that none of the crust sticks to your fingers. 
  • Softened Cream Cheese : Make sure the cream cheese is softened well to room temperature. The softer it is, the easier it will combine with the other ingredients. If the cream cheese is cold and lumpy when you are trying to mix it in, try microwaving the mixing bowl in 15-second increments to soften the cream cheese a bit. I like to place mine on the counter for 2-3 hours before I get started. You can also unwrap the cream cheese and place it on a microwave-safe plate and microwave in 10-second increments until softened to the touch. You don’t want it melted or hot, just softened. 
  • Whipped Topping : Use Cool Whip or make your own by beating 1 cup of heavy cream + 1/4 cup powdered sugar inside a separate bowl until stiff peaks form. This will make 2 cups of whipped topping for the mousse-like pumpkin filling. 
  • Freshly Whipped Cream Tips : Make sure you are using very cold and chilled heavy whipping cream. To make this even faster you can also place the bowl inside the freezer to make it nice and chilled, which helps speed up the process of whipping the cream into stiff peaks. The whipped cream will soften fairly quickly so either serve the pie right away or let it chill for 1-4 hours before serving it. I prefer to chill the pie again for a few hours once I add the whipped cream topping. 
Slice of the pie above the pie plate below it.

More Pie Recipes

Side view of a slice of pie
Front view of a slice of this dessert on a plate.

‚ÄčYou’ll Love These Other Pumpkin Recipes

Side view of the pie inside the pie plate.
Together As Family Logo

Pumpkin Mousse Pie


Author Jessica – Together as Family
Course Dessert, Pie
Cuisine American
Prep Time 20 minutes
Fridge Time 6 hours
Total Time 6 hours 20 minutes
Servings 10
This irresistible no-bake Pumpkin Mousse Pie has a buttery graham cracker crust, a fluffy pumpkin mousse filling, and finished off with freshly whipped cream. With its fluffy mousse filling and light & airy texture, it's perfect for a Thanksgiving table or a delicious fall dessert. 

Ingredients
  

Graham Cracker Crust

  • 13 whole graham crackers
  • 1/2 cup (1 stick) salted butter melted
  • 3 tablespoons granulated sugar

Pumpkin Mousse

  • 1 bar (8 oz) full-fat cream cheese room temperature
  • 1 can (15 oz) 100% pure pumpkin
  • 1/3 cup packed light brown sugar
  • 1¬Ĺ teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 2 cups whipped topping (Cool Whip or homemade)

Fresh Whipped Cream Topping

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Lightly spray a 9-inch pie dish with nonstick cooking spray. Set aside.¬†

Graham Cracker Crust

  • ‚ÄčIn the bowl of a food processor, pulse together the graham crackers for about 30 seconds or until they are a medium to fine crumb. Drizzle the melted butter in and add the granulated sugar. Pulse again until the consistency is that of wet sand.¬†
    13 whole graham crackers, 1/2 cup (1 stick) salted butter, 3 tablespoons granulated sugar
  • Press the graham cracker crust mixture into the prepared pie dish making sure to firmly press it into the bottom and about halfway up the sides of the pie dish. Use very slightly wet fingers or the bottom of a measuring cup to press the crust in.¬†
  • Cover with plastic wrap and place the crust inside the freezer while you are preparing the pumpkin mousse recipe.

Pumpkin Mousse

  • Add the cream cheese and pure pumpkin to the bowl of a stand mixer fitted with the whisk attachment. Or use a large bowl and an electric hand mixer. ¬†Mix on low speed, increasing speed as needed, until it's fluffy and combined well.¬†
    1 bar (8 oz) full-fat cream cheese, 1 can (15 oz) 100% pure pumpkin
  • Add in the brown sugar, vanilla extract, and pumpkin pie spice. Mix on medium speed until the mousse is smooth and everything is incorporated.¬†
    1/3 cup packed light brown sugar, 1¬Ĺ teaspoons vanilla extract, 1 teaspoon pumpkin pie spice
  • Gently fold in the whipped topping, using a silicone spatula or wooden mixing spoon, until it is light and fluffy.¬†
    2 cups whipped topping

Assemble Pie

  • Remove the pie dish from the freezer and add the mousse mixture into it, making sure to smooth out the top. Cover the pie plate with plastic wrap or a lid and refrigerate at least 6 hours or up to overnight.¬†
  • When you're ready to serve the pie prepare the whipped cream topping.
    Make The Whipped Cream : Beat the heavy whipping cream until stiff peaks form (about 6-8 minutes) and then add the powdered sugar and vanilla extract and whip just until combined. Spread the homemade whipped cream over top the pumpkin mousse pie. 
    * If wanted, the pie can be stored with the whipped cream layer on top of it. This will make it more of a firm and thickened layer of the pie. Or top the pie with the whipped cream right before serving for a softer texture.
    2 cups heavy whipping cream, 1/2 cup powdered sugar, 1 teaspoon vanilla extract

Notes

  • Softened Cream Cheese :¬†Make sure the cream cheese is softened well to room temperature. The softer it is, the easier it will combine with the other ingredients. If the cream cheese is cold and lumpy when you are trying to mix it in, try microwaving the mixing bowl in 15-second increments to soften the cream cheese a bit. I like to place mine on the counter for 2-3 hours before I get started. You can also unwrap the cream cheese and place it on a microwave-safe plate and microwave in 10-second increments until softened to the touch. You don’t want it melted or hot, just softened.¬†
  • Whipped Topping :¬†Use Cool Whip or make your own by beating 1 cup of heavy cream + 1/4 cup powdered sugar inside a separate bowl until stiff peaks form. This will make 2 cups of whipped topping for the mousse-like pumpkin filling.¬†
  • Freshly Whipped Cream Tips :¬†Make sure you are using very cold and chilled heavy whipping cream. To make this even faster you can also place the bowl inside the freezer to make it nice and chilled, which helps speed up the process of whipping the cream into stiff peaks. The whipped cream will soften fairly quickly so either serve the pie right away or let it chill for 1-4 hours before serving it. I prefer to chill the pie again for a few hours once I add the whipped cream topping.¬†

Nutrition

Calories: 445kcal | Carbohydrates: 28g | Protein: 4g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 101mg | Sodium: 181mg | Potassium: 196mg | Fiber: 1g | Sugar: 24g | Vitamin A: 7918IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 1mg

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