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.
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
- Whipping cream
- Cream cheese
- Pumpkin puree
- Pumpkin pie spice
- Powdered sugar
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
- 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.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 511Total Fat: 38gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 104mgSodium: 280mgCarbohydrates: 40gFiber: 1gSugar: 19gProtein: 5g
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Who Dished It Up First: Adapted from Handle the Heat