Pumpkin Mousse Pie Recipe
This Pumpkin Mousse Pie is a delightful no-bake dessert featuring a crunchy gingersnap cookie crust filled with a light, fluffy pumpkin mousse made from cream cheese, pumpkin puree, and warm spices. Topped with a spiced maple whipped cream, it’s a perfect fall treat that requires minimal effort and impresses with its rich flavor and creamy texture.
- 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
Crust
- 2 cups gingersnap cookie crumbs
- ½ cup unsalted butter, melted
- ¼ teaspoon kosher salt
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
Spiced Maple 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: In a food processor or blender, pulverize the gingersnap cookies into very fine crumbs. Transfer to a large bowl, add the melted butter and kosher salt, and combine with a fork until all crumbs are fully moistened.
- Form the crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Refrigerate the crust while you prepare the filling to help it set.
- Make the pumpkin mousse base: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat together the cream cheese and powdered sugar until smooth and creamy.
- Add pumpkin and spices: Incorporate the pumpkin puree, vanilla extract, and pumpkin pie spice into the cream cheese mixture, mixing well to combine all flavors evenly.
- Whip the cream and fold in: In a separate bowl, whip the cold heavy cream to stiff peaks with a whisk or mixer. Gently fold the whipped cream into the pumpkin mixture in two batches using a rubber spatula until the mixture is light, fluffy, and fully combined.
- Fill the crust: Spread the pumpkin mousse evenly into the prepared gingersnap crust. Refrigerate for at least 3 hours, allowing the pie to set completely.
- Prepare the whipped cream topping: Combine the heavy cream, powdered sugar, maple syrup, ground cinnamon, and vanilla extract in a bowl. Whip with a mixer or whisk until soft to stiff peaks form.
- Top and serve: Spread and swoop the spiced maple whipped cream decoratively over the set pumpkin mousse pie. Slice and serve chilled for best flavor and texture.
Notes
- Ensure the cream cheese is at room temperature for a smooth, lump-free filling.
- The pie must be refrigerated for a minimum of 3 hours to properly set the mousse.
- Use very cold heavy whipping cream for the best volume when whipping.
- The gingersnap crust adds a spicy crunch that complements the smooth pumpkin filling.
- This pie is best served chilled and consumed within 2 days for optimal freshness.
Keywords: Pumpkin Mousse Pie, No Bake Pumpkin Pie, Gingersnap Crust Pie, Fall Dessert, Pumpkin Dessert, Cream Cheese Pumpkin Pie
Find it online: https://dailysimplerecipe.com/pumpkin-mousse-pie-recipe/
