Description
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.
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
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In a large bowl, beat the cream cheese and brown sugar until it is light and fluffy.
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Next, beat in the pumpkin, vanilla extract, and spices until smooth.
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In a separate medium bowl whip the cream using an immersion blender or by hand.
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Fold half of the whipped cream into the pumpkin mixture.
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Then gently fold in the remaining whipped cream until combined.
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Pour the mixture into the prepared pie crust and smooth the top with a silicone spatula.
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Refrigerate the pie covered in plastic wrap for about 2 hours or until set and firm.
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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
