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No-Bake Pumpkin Mousse Cake (Perfect for Fall)

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


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.


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


  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.


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


  • 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