No-Bake Pumpkin Mousse Pie (Perfect for Fall)

Savor the flavors of fall with this irresistible No-Bake Pumpkin Mousse Pie. Packed with fall spices, creamy pumpkin puree, cream cheese, and whipped cream, this decadent treat is a cinch to assemble using a storebought or homemade crust.


Want to save this recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Save Recipe

This easy recipe captures everything that a great dessert recipe should have. It’s quick, easy and delicious and has ‘fall’ written all over it.

You can also make your own homemade graham pie crust for this recipe. We’ve opted for the store-bought purely for convenience.

This is an easy Thanksgiving dessert recipe that whole family will love.

If you’re looking for a baked pumpkin my, my pumpkin pie with gingersnap crust requires only 10 minutes of prep tie and is a great make-ahead dessert too!

You’ll ‘fall’ in love with these recipe next!

Why you’ll love this pumpkin mousse recipe

  • Easy Preparation: Requires no baking, making it a simple and hassle-free dessert to prepare.
  • Creamy and Smooth Texture: A velvety mousse-like consistency that melts in your mouth.
  • Rich Fall Flavors: Infused with warm autumn spices, capturing the essence of the season.
  • Convenience: Utilizes a storebought graham cracker crust for quick assembly, or offers the option to use a homemade crust for those seeking a personal touch.
  • Versatile: Perfect for any occasion, from casual gatherings to holiday feasts, appealing to pumpkin enthusiasts year-round.
Slice of pumpkin mousse pie on a white plate with fork.

Ingredients for Pumpkin Mousse Pie with Gingersnap Crust

This recipe uses simple ingredients that you should always be able to find in your local grocery store.

Labelled ingredients for pumpkin mousse pie recipe.
  • Cream cheese – use softened cream cheese. Take it out of the refrigerate 30 to 60 minutes before you start the recipe.
  • Brown sugar
  • Pumpkin puree
  • Vanilla extract
  • Ground cinnamon
  • Ground ginger
  • Nutmeg
  • Heavy cream
  • Graham cracker crust
  • Optional garnish whipped cream

Can I substitute the spices for pumpkin pie spice?

Yes you can substitute an equal amount of pumpkin pie spice for the spices in the recipe. About 1 Tabelspoon, plus 1 teaspoon.

Brown sugar and softened cream cheese in mixing bowl with hand mixer on the side.

STEP 1 – In a large bowl, beat the cream cheese and brown sugar until it is light and fluffy.

Pumpkin puree and spices are added to the cream cheese mixture in mixing bowl.

STEP 2 – Next, beat in the pumpkin, vanilla extract, and spices until smooth.

Heavy cream is whpped using an immersion blender.

STEP 3- In a separate medium bowl whip the cream using an immersion blender or by hand with a whisk.

Half of the whipped cream is folded into the pumpkin mixture.

STEP 4 – Fold half of the whipped cream into the pumpkin mixture.

The remaining whipped cream is folded into the pumpkin mixture.

STEP 5 – Then gently fold in the remaining whipped cream until combined.

Pumpkin mousse is spread into the bottom of the store-bought graham cracker crust.

STEP 6 – Pour the mixture into the prepared pie crust and smooth the top with a silicone spatula.

STEP 7 – Refrigerate the pie covered in plastic wrap for about 2 hours or until set and firm.

TIP: Make sure to allow the pie to chill for at least 2 hours as it is crucial for the recipe’s success. It’s important to ensure that the pie is firm before slicing; otherwise, it may crumble.

Whipped cream border is piped around the pie.

STEP 8 – If desired pipe a whipped cream border around the edge of the pie and sprinkle it with nutmeg before serving.

*see notes on recipe card for how to make sweetened whipped cream.

Serving of pie with one bite missing from it on a white plate.

Tip: For perfectly cut slices, place the pie in the freezer for 30 minutes before slicing.

Storage instructions

This pie is best the day it is made but it can be kept in the refrigerator for up to two days. The crust may go a little soggy after the first day.

Check out these recipes next!

I would love it if you left a comment about this recipe below! Subscribe to join the community and receive regular updates straight to your inbox! Let’s connect via Facebook, Instagram & Pinterest!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Bake Pumpkin Mousse Cake (Perfect for Fall)


  • Author: Sandra Flegg
  • Total Time: 2 hours 10 minutes
  • Yield: 12 servings

Description

Savor the flavors of fall with this irresistible No-Bake Pumpkin Mousse Pie. Packed with fall spices, creamy pumpkin puree, cream cheese, and whipped cream, this decadent treat is a cinch to assemble using a storebought or homemade crust.


Ingredients

8 oz cream cheese softened

1/2 cup packed light brown sugar

1 cup pumpkin puree

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon nutmeg

1 cup heavy cream

1 prepared Graham cracker crust

Whipped cream to garnish


Instructions

  1. In a large bowl, beat the cream cheese and brown sugar until it is light and fluffy.

  2. Next, beat in the pumpkin, vanilla extract, and spices until smooth.

  3. In a separate medium bowl whip the cream using an immersion blender or by hand.

  4. Fold half of the whipped cream into the pumpkin mixture.

  5. Then gently fold in the remaining whipped cream until combined.

  6. Pour the mixture into the prepared pie crust and smooth the top with a silicone spatula.

  1. Refrigerate the pie covered in plastic wrap for about 2 hours or until set and firm.

  2. If desired pipe a whipped cream border around the edge of the pie and sprinkle it with nutmeg before serving.

Notes

Storage instructions: This pie is best the day it is made but it can be kept in the refrigerator for up to two days. The crust may go a little soggy after the first day.

How to make whipped cream for garnish (optional)

In a mixing bowl, combine 1 cup whipping cream, 1 Tablespoon powdered sugar and 1 teaspoon vanilla extract. Mix on medium-high speed of mixer until medium peaks form. (approx 2- 2 and ½ minutes)

  • Prep Time: 10 minutes
  • Chill time: 2 hours
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 218
  • Sugar: 12.6 g
  • Sodium: 137.3 mg
  • Fat: 14 g
  • Saturated Fat: 6.9 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 21.3 g
  • Fiber: 1 g
  • Protein: 2.5 g
  • Cholesterol: 30.4 mg

Keywords: no-bake pumpkin mousse pie, creamy pumpkin mousse recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star