Pumpkin Mousse Pie Recipe
This Pumpkin Mousse Pie is a decadent, creamy dessert combining a spiced pumpkin mousse filling with a buttery gingersnap cookie crust, topped with a lightly sweetened cinnamon-maple whipped cream. Perfect for fall gatherings or holiday celebrations, this no-bake pie delivers smooth texture and warm autumn flavors with minimal prep and chilling time.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
For the Crust
- 2 cups gingersnap cookie crumbs
- ½ cup unsalted butter, melted
- ¼ teaspoon kosher salt
For the Pumpkin Mousse Filling
- 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
For the Whipped Cream Topping
- 1 cup heavy whipping cream, very cold
- 2 tablespoons powdered sugar
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: Pulverize the gingersnap cookies in a food processor or blender until very fine crumbs form. Transfer to a large bowl, then add the melted butter and kosher salt. Combine well using a fork until all crumbs are fully moistened.
- Form the crust: Press the moistened crumb mixture firmly and evenly into the bottom and sides of a 9-inch pie plate. Place the crust in the refrigerator to chill while you prepare the filling.
- Make the cream cheese base: In a stand mixer bowl fitted with the paddle attachment, or using a hand mixer, beat together the cream cheese and powdered sugar until smooth and creamy with no lumps.
- Mix in pumpkin and spices: Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Blend thoroughly until fully incorporated.
- Whip the cream for mousse: In a separate bowl, whip the cold heavy whipping cream with a whisk attachment or hand mixer until stiff peaks form. Carefully fold the whipped cream into the pumpkin mixture in two batches, using a rubber spatula to combine gently until light, fluffy, and evenly mixed.
- Assemble and chill: Spoon the pumpkin mousse filling into the prepared crust and spread into an even layer. Refrigerate for at least 3 hours, or until the mousse is fully set.
- Prepare the whipped cream topping: Combine the second cup of heavy whipping cream, powdered sugar, maple syrup, ground cinnamon, and vanilla extract in a bowl. Whip using a whisk attachment or handheld mixer until soft to stiff peaks form.
- Finish the pie: Spread and swoop the cinnamon-maple whipped cream over the chilled pumpkin mousse. Slice and serve immediately or keep refrigerated until serving.
Notes
- For best results, ensure the heavy cream is very cold before whipping to achieve optimal volume.
- The pie requires at least 3 hours chilling time to properly set the mousse filling.
- Gingersnap crumbs can be made by crushing cookies in a food processor or placing cookies in a sealed bag and crushing with a rolling pin.
- This pie is best served the same day or within 1-2 days refrigerated to maintain the mousse’s light texture.
- You can adjust the amount of maple syrup in the topping to your preferred sweetness.
Keywords: Pumpkin Mousse Pie, pumpkin pie, gingersnap crust, no-bake pumpkin dessert, whipped cream topping, fall dessert, easy holiday pie
Find it online: https://freshrecipehub.com/pumpkin-mousse-pie-recipe/
