Introduction

This Pumpkin Mousse Pie is a delightful twist on a classic dessert, combining a spiced gingersnap crust with a creamy, fluffy pumpkin filling. Perfectly balanced with autumnal flavors, it’s an elegant yet easy treat to share with family and friends.

A slice of pie with three layers sits on a white plate on a white marbled surface. The bottom layer is a crumbly, golden-brown crust. The middle layer is thick and creamy with a soft orange color. The top layer is fluffy and white, finished with a light dusting of cinnamon or nutmeg. A fork with some pie remnants lies next to the slice on the plate. In the background, the rest of the pie in a clear pie dish is slightly out of focus. 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) – for filling
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 firmly into the bottom and sides of a 9-inch pie plate. 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.
Step 4: Add the pumpkin puree, vanilla extract, and pumpkin pie spice. Mix until fully combined.
Step 5: In a separate bowl, whip 1 cup of cold heavy whipping cream using a whisk attachment or hand mixer until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture in two batches until light and fluffy.
Step 6: Spread the pumpkin mousse evenly into the chilled crust. Refrigerate for at least 3 hours to set.
Step 7: To make the topping, combine the remaining 1 cup heavy whipping cream, powdered sugar, maple syrup, cinnamon, and vanilla extract. Whip until soft-stiff peaks form.
Step 8: Spread and swoop the whipped topping over the set pumpkin mousse. Slice and serve chilled.

Tips & Variations

For a crunchier crust, bake the gingersnap crust at 350°F for 8–10 minutes before filling.
Use canned pumpkin puree for convenience, but ensure it is 100% pumpkin and not pumpkin pie filling.
Add a sprinkle of chopped toasted pecans on top for extra texture and nuttiness.
Swap maple syrup with honey or agave for a different sweetness profile in the whipped topping.

Storage

Store the pumpkin mousse pie covered in the refrigerator for up to 3 days. To reheat, let it come to room temperature briefly, but it’s best enjoyed chilled. Any leftovers can be served cold and should not be frozen, as the texture may change.

How to Serve

A slice of pie with three distinct layers sits on a white plate with a textured edge. The bottom layer is a crumbly, golden-brown crust. Above the crust is a thick, smooth, light orange filling layer. The top layer is fluffy white whipped cream, slightly uneven with a light dusting of cinnamon or spice powder. Next to the slice is a silver fork with some whipped cream and filling residue on it. The background shows a matching pie dish with more pie and a white marbled texture surface underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes! This pie can be made up to a day in advance. Just assemble and refrigerate it, then add the whipped topping right before serving for the freshest taste.

What if I don’t have pumpkin pie spice?

You can make a simple substitute by combining 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and a pinch of ground cloves or allspice.