If you’re a fan of classic pumpkin pie, you’re going to love this pumpkin mousse pie. This no-bake dessert combines a buttery graham cracker crust with an incredible pumpkin-infused fluffy mousse that everyone will love.
This take on the traditional version has an airy texture that takes pumpkin pie to the next level. It’s the perfect Thanksgiving dessert, but you can make it any time of year.
If you’re looking for a pumpkin-flavored, creamy dessert that’s a breeze to prepare, this pie is for you!
Why You’ll Love Pumpkin Mousse Pie
What’s not to love about this amazingly easy pumpkin dessert?
- Refreshing and Seasonal – Nothing beats pumpkin flavor in the fall, and this light and fluffy version is sure to satisfy any pumpkin craving. It hits all of the warm fall flavor notes- real pumpkin and pumpkin pie spice.
- Strays from the Norm – While rich pumpkin pie is always delicious, pumpkin mousse pie offers up a still-creamy, yet airy texture that’s a great spin on the traditional.
- Pretty Presentation – With its pillowy whipped topping and mellow orange filling, this cake is a gorgeous addition to any fall dessert spread.
These incredibly simple ingredients are the key to making the best pumpkin mousse pie.
- Graham crackers: I used plain graham crackers for this recipe. Cinnamon sugar ones would make a fun substitute. So would molasses cookies or gingersnaps. Buy just the crumbs in a box to save time and cleaning your food processor.
- Salted butter: You can substitute unsalted butter; add a pinch of salt to your crust recipe. Salt helps to balance the sweet aspects.
- Granulated sugar: Brown sugar will also work for this recipe for hints of molasses.
- Cream cheese: Full-fat cream cheese will work best here. Be sure to soften it ahead of time so that it is easy to mix, and if it is still a struggle to get a smooth consistency when mixing with the pumpkin puree, microwave in brief intervals.
- Pumpkin puree: I used a 100% pure pumpkin for this recipe. Any pumpkin puree will work well, even my homemade pumpkin puree. I had to recipe test this so far in advance I couldn’t get my hands on any sugar pumpkins! But avoid a pumpkin pie filling because it’s already sweetened.
- Vanilla extract: Bourbon, brandy, or rum works as well.
- Pumpkin Pie Spice : Cinnamon, nutmeg, allspice, or cloves are great alternatives. Please note measurements of each will depend on taste preference. Make your own to get a custom blend. Apple pie spice also works.
- Whipped topping: This is more stable than homemade whipped cream and will stay fluffier for longer, especially if you plan to make it ahead of time. Of course, you can also use homemade whipped cream.
How to Make Pumpkin Mousse Pie
This no-bake pie is a cinch to make.
- Combine graham cracker crumbs and butter. Add the graham crackers to the bowl of a food processor and pulse until fine. Pour in the sugar and melted butter and continue to pulse until all of the graham cracker crumbs are moist.
- Press into pan. Transfer the graham cracker crumb mixture to a prepared pie dish sprayed with non-stick cooking spray and press into the bottom and sides of the pan.
- Chill crust. Use plastic wrap to cover the crust before placing in the freezer.
- Combine pumpkin and cream cheese. Place the pumpkin puree and cream cheese into a large bowl of a stand mixer fitted with a whisk attachment. Combine the two ingredients on a low speed.
- Add vanilla, brown sugar and spice. Then, add vanilla extract, brown sugar, and pumpkin pie spice to the cream cheese mixture and mix until silky smooth.
- Fold in whipped topping. Using a silicone spatula, fold the whipped topping into the pumpkin mixture.
- Add mousse to pie crust. Transfer the mousse filling into the frozen pie crust. After covering the pie with plastic wrap, refrigerate it until ready to serve. Chilling the layers between adding them gives them time to set up and not just blend together.
- Top with whipped cream and cinnamon. Using a spatula, spread the remaining whipped topping on top of the pie. Sprinkle cinnamon over top and serve.
What to Serve with No-Bake Pumpkin Mousse Pie
You can devour this pie without any pairings since it already has a delectable whipped topping. But you can also serve it with homemade ice cream, chopped nuts, berries, or a drizzle of caramel sauce.
It’s also delicious served with tons of different coffee drinks.
Put your own spin on this pumpkin dessert with a few different twists.
- Crust – Buy a pre-made pie crust instead of making a homemade crust to save time. You can also crush gingersnap cookies or vanilla wafers instead of using graham crackers.
- Garnish – Use nutmeg, allspice, or your own favorites for the garnish. Cocoa powder is a great option, too.
- Pumpkin – Make your own pumpkin puree instead of buying it.
- Sweeteners – Lower the sugar content by swapping out the sugar for your preferred alternatives.
Storage and Freezing
No-bake mousse pies can be a bit delicate. Be sure to store it properly so you can serve the best pie.
Make-Ahead: Make the pie ahead of time and then just make the whipped cream before serving. This will ensure that the whipped cream doesn’t fall flat.
Refrigerator: Store the pie in the refrigerator for 2-3 days either covered with aluminum foil or plastic wrap or in an airtight container.
Freezer: Avoid freezing this pie. It does not retain its texture after thawing.
Common Questions About Pumpkin Mousse Pie
Pumpkin mousse is made from pumpkin puree, sugar, spice, and vanilla extract, all mixed with whipped cream which gives it a light texture.
Mousse is not whipped pudding. The difference between the two is that pudding is cooked while mousse is not.
Mousses can be either savory or sweet. Savory mousses are made with vegetables or proteins while sweet mousses are sweetened, fluffy desserts.
Other Pumpkin Desserts
Pumpkin Mousse Pie Recipe
- 13 graham crackers
- ½ cup (1 stick) salted butter , melted
- 3 tablespoons sugar
- Lightly spray a 9-inch pie dish with non-stick cooking spray and set aside.
- In the bowl of a food processor, pulse together the graham crackers for 30 seconds or until they are a medium to fine crumb.
- Drizzle the melted butter and add in the sugar. Pulse again until the consistency is like wet sand.
- Press the graham cracker mixture into the bottom and halfway up the sides of your prepared pie dish using slightly damp fingers or the bottom of a measuring cup.
- Cover with plastic wrap and place the prepared crust in the freezer until you are finished with your mousse.
- Combine the softened cream cheese and pumpkin puree to the bowl of a stand or hand mixer fitted with a whisk attachment. Mix well on low speed.
- Add in the brown sugar, vanilla extract, and pumpkin pie spice. Mix on low until the mousse is smooth and incorporated.
- Gently fold in 2 cups of the the whipped topping with a rubber spatula until light and fluffy. Keep the remaining 2 cups of whipped topping chilled until ready to finish.
- Gather your pie dish from the freezer and add the mousse mixture.
- Cover the mousse with plastic wrap and place in the refrigerator for 6 hours or overnight.
- When you are ready to serve, spread the remaining whipped topping over the mousse and garnish with optional cinnamon garnish.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.