Introduction

This Pumpkin Mousse Pie is a delightful fall dessert that’s creamy, spiced, and easy to make. With a crunchy gingersnap crust and a light pumpkin mousse filling topped with cinnamon maple whipped cream, it’s sure to impress your guests or satisfy your seasonal cravings.

A slice of three-layer pumpkin pie on a white plate with a scalloped edge, featuring a thick, crumbly brown crust as the bottom layer, a dense and creamy orange pumpkin filling in the middle, and a generous top layer of fluffy white whipped cream with a light dusting of spice. A bite-sized spoonful of the pie rests on the plate beside the slice, showing the creamy texture, while the rest of the pie is blurred in the background on a white plate. The surface beneath is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups gingersnap cookie crumbs
½ cup unsalted butter (melted)
¼ teaspoon kosher salt
8 oz cream cheese (room temperature)
1 cup powdered sugar
1 cup pure pumpkin puree
½ tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 cup heavy whipping cream (very cold)
1 cup heavy whipping cream (very cold, for topping)
2 tablespoons powdered sugar (for topping)
2 tablespoons maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract (for topping)

Instructions

Step 1: In a food processor or blender, pulverize the gingersnap cookies into very fine crumbs. Transfer to a large bowl, add the melted butter and salt, and combine with a fork until all crumbs are fully moistened.
Step 2: Press the crumbs into a 9-inch pie plate, compacting it firmly into the bottom and sides. Refrigerate while you prepare the filling.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat together the cream cheese and powdered sugar until smooth and creamy.
Step 4: Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture, then mix until fully incorporated.
Step 5: In a separate bowl, whip 1 cup of cold heavy whipping cream to stiff peaks using the whisk attachment or hand mixer. Gently fold the whipped cream into the pumpkin mixture in two batches until light and fluffy.
Step 6: Spoon the pumpkin mousse into the prepared crust and spread evenly. Refrigerate for at least 3 hours to set.
Step 7: For the topping, combine the remaining 1 cup of heavy whipping cream, powdered sugar, maple syrup, ground cinnamon, and vanilla extract in a bowl. Whip to soft-stiff peaks.
Step 8: Spread and swoop the cinnamon maple whipped cream over the set pumpkin mousse filling. Slice and serve chilled.

Tips & Variations

For a nutty twist, add a handful of finely chopped toasted pecans to the crust mixture before pressing it into the pie plate.
If you prefer a sweeter mousse, increase the powdered sugar in the filling by a quarter cup.
Use canned pumpkin puree labeled “100% pumpkin” to ensure the best texture and flavor.
To speed chilling time, place the pie in the freezer for 1 hour instead of the refrigerator, then transfer to the fridge until serving.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the mousse’s texture. If needed, you can freeze the pie for up to one month; thaw overnight in the refrigerator before serving. The whipped cream topping is best freshly made, but you can prepare it a few hours ahead and keep it covered in the fridge.

How to Serve

The image shows a slice of pie on a white plate with a textured edge. The pie has three layers: a crumbly brown crust at the bottom, a thick, creamy orange middle layer with a smooth but slightly airy texture, and a fluffy, white whipped topping with tiny brown specks sprinkled on top. A silver spoon rests on the plate with a scoop of the pie showing all three layers clearly. In the background, there is a white bowl filled with orange filling and the rest of the pie on a white plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different crust for this pie?

Yes, a graham cracker crust or a traditional pie pastry crust can work well, but the gingersnap crust adds a wonderful spicy flavor that complements the pumpkin mousse beautifully.

Can I substitute the heavy cream with something lighter?

Heavy cream is essential here for whipping and achieving the mousse’s light, fluffy texture. Substituting with lighter creams or milk will not whip properly and may affect the final texture.