No-Bake Pumpkin Mousse Pie

4.25 from 4 votes

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.

Prep Time30

Additional Time6

Total Time6 30

Servings: -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.

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