No-Bake Pumpkin Mousse Pie

4.3 from 4 votes

Posted November 4, 2020Last Updated October 25, 2024

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A gingersnap crumb crust is topped with a layer of rich pumpkin mousse, then finished off with a layer of homemade whipped cream in this cool, creamy twist on a Thanksgiving classic.

If you’re looking for a delicious new way to serve pumpkin pie this Thanksgiving, look no further than this No-Bake Pumpkin Mousse Pie.

Even people who don’t like traditional pumpkin pie (like my husband) can’t seem to resist this chilled, no-bake version. As a lover of baked pumpkin pie myself, I have to honestly say I like this chilled version even better.

Besides being delicious, this pie is quick and simple to make, especially if you don’t have a lot of pie baking experience. No need to worry about a flaky crust, or whether or not your filling is cooked properly.

And kids, who often turn their noses up at pumpkin pie, love this pie too!

I also love that this pie can be made a day or two ahead. The less prep and cooking I have to do on Thanksgiving day, the better!

If you’d prefer to use graham crackers for your crust instead of gingersnaps, that’s perfectly okay. I just love how the spices in the gingersnap crust pairs with the pumpkin filling.

Vanilla wafers or Golden Oreos are also great crust options. And by choosing a gluten free cookie for your crust, you can easily make this a gluten free dessert.

The pumpkin mousse portion of this pie is also a delicious dessert on its own, piped into small dessert dishes and topped with a dollop of whipped cream, it’s another great option for gluten-free friends and family members.

This pie is always such a hit, it’s become one of my go to Thanksgiving day desserts. In fact, if I’m going to serve pumpkin pie, my family insists it be this No-Bake Pumpkin Mousse Pie.

It’s sure to become a favorite on your holiday menu too!

Be sure to save this No-Bake Pumpkin Mousse Pie recipe to your favorite Pinterest board for later.

Here’s what you’ll need to make No-Bake Pumpkin Mousse Pie

Gingersnaps
Butter
Whipping cream
Cream cheese
Sugar
Pumpkin puree
Vanilla
Pumpkin pie spice
Powdered sugar
Vanilla
Cinnamon

No-Bake Pumpkin Mousse Pie

A gingersnap crumb crust is topped with a layer of rich pumpkin mousse, then finished off with a layer of homemade whipped cream in this cool, creamy twist on a Thanksgiving classic.

4.25 from 4 votes

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Prep Time: 30

Additional Time: 6

Total Time: 6 30

Servings: 8 -10 servings

Calories: 511kcal

Author: Danelle

Ingredients

For the crust

1.5 cups gingersnap cookie crumbs
6 tablespoons butter melted

For the pumpkin mousse

1 1/4 cups heavy whipping cream
4 ounces cream cheese softened
1/3 cup sugar
3/4 cup pumpkin puree
1 teaspoon vanilla
1 1/2 teaspoons pumpkin pie spice

For the whipped cream

1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon

Instructions

To make the crust, combine gingersnap crumbs and melted butter in a medium bowl. Press mixture into the bottom and up the sides of a 9-inch pie plate.
To make the pumpkin mousse, beat 1 1/4 cups heavy cream with an electric mixer until stiff peaks form. Set aside.
In a separate bowl, beat the cream cheese until light and fluffy. Stir in the brown sugar, pumpkin puree, vanilla and pumpkin pie spice until well combined.
Fold the whipped cream into the pumpkin mixture. Spread pumpkin mousse evenly into the prepared crust. Cover and refrigerate until set, at least 6 hours, or overnight.
Before serving, beat the ingredients for the whipped cream until medium stiff peaks form. Spread the whipped cream over the pie. Garnish with additional cinnamon, if desired.