Pumpkin Mousse Pie with Graham Cracker Crust

This Pumpkin Mousse Pie is a creamy, no-bake twist on traditional pumpkin pie. Light, fluffy, and full of warm fall spices, it’s the perfect non-traditional pumpkin pie for holiday gatherings.

this 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!

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.

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.

• 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.

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

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

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

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

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

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.

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.

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.