Pumpkin Mousse Pie

Side view of the pie inside the pie plate.

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.

Course Dessert, Pie

Cuisine American

Keyword no bake pumpkin pie, pumpkin mousse pie

Prep Time 20

Fridge Time 6

Total Time 6 20

Servings

Calories 445kcal

Author Jessica - Together as Family

Equipment

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
1½ 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

In 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, 1½ 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