Pumpkin Mousse Pie is a delightful dessert that combines the classic flavors of pumpkin pie with the light, airy texture of mousse. This scrumptious treat is an excellent choice for your Thanksgiving table or any fall gathering. With its delicious pumpkin flavor and velvety texture, your family and guests will surely be impressed.
Making this delightful dessert is easier than you might think. Add Pumpkin Mousse Pie into your dessert rotation and embrace the flavors of the fall all year 'round. You won't be disappointed.
If you're need some more Fall Pie Recipes take a moment to look at our favorites and I think you'll be glad you did.
This was inspired by my peanut butter cup ice cream with snickers sauce recipe on this site, and pairs well with this amazing blueberry rhubarb pie.
Why You Will Love This Recipe
- Smooth and creamy texture is irresistible.
- Use base that is store-bought or homemade.
- Easy No Bake dessert recipe.
Ingredients
A simple recipe requiring few ingredients.
- Light Brown Sugar - Use dark brown sugar instead.
- Vanilla Extract - Vanilla is a universal crowd-pleaser, but feel free add your desired extract flavor to your pie mixture like almond, coconut, peppermint, lemon, banana, maple, orange, or rum extract instead.
- Cinnamon, Ginger and Nutmeg - Use pumpkin pie spice instead.
- Prepared Graham Cracker Crust - Use a store-bought crust or make one from scratch. If you use a frozen pie crust, simply thaw it first.
See the recipe card below for the exact quantities of each ingredient.
Substitutions and Variations
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this pie.
- Go Nuts - Add your favorite chopped nuts like peanuts, hazelnuts, almonds, pecans, or walnuts to filling or sprinkle on top of crust before you add filling.
- Crust - Use crushed ginger snaps, biscoff cookies, vanilla wafers, animal crackers, Oreo crumbs, digestive biscuits or pecan pie crust to make a homemade crust instead.
- Homemade Graham Cracker Crust - Take 1 ½ cups of crushed graham crackers or your favorite cookie, crushed and mix with ¼ cup of granulated sugar and ½ teaspoon of ground cinnamon (optional), a pinch of salt and 6-8 tablespoons of melted butter. Combine it all and press into bottom of pie pan, and chill in the fridge for at least an hour before filling.
- Add Sauce - Add a drizzle of caramel sauce or chocolate sauce on top.
- Add Chips - Add chocolate chips or caramel chips to top of crust before adding pumpkin filling, add to pumpkin filling or sprinkle on top of pie.
Instructions
This recipe could not be easier.
In a large bowl, beat the cream cheese and brown sugar until it is light
and fluffy.
Next, beat in the pumpkin, vanilla extract, and spices until smooth. In a separate medium bowl whip the cream using an immersion blender or by hand.
Fold half of the whipped cream into the pumpkin mixture.
Then gently fold in the remaining whipped cream until combined.
Pour the mixture into the prepared pie crust and smooth the top with a
silicone spatula. Refrigerate the pie covered in plastic wrap for about 2 hours or until set and firm.
If desired pipe a whipped cream border around the edge of the pie and
sprinkle it with nutmeg before serving.
Hint: For perfectly cut slices, place the pie in the freezer for only 30 minutes before slicing.
If you love recipes like this, you may also enjoy our no bake layered pumpkin cheesecake pie.
Storage
Refrigerator: When it comes to storing your Pumpkin Mousse Pie, you should aim to keep it refrigerated, in an airtight container, for up to 2 days, including the day you made it. The crust tends to get soggy after the first day though.
Freezer: It is not recommended to freeze Pumpkin Mousse Pie, as the texture of the pumpkin mousse may change when it's thawed.
Make Ahead: Make your pie on the day you need it for best results. I usually prepare pie in late morning and refrigerate until the evening.
What to Serve with Pumpkin Mousse Pie
When serving your Pumpkin Mousse Pie, you can get creative with the presentation and toppings.
- If you want to add something crunchy, consider topping the pie with crumbled gingersnaps or crushed pecans or your favorite nut.
- Whipped cream adds a light and creamy texture that complements the pumpkin flavor.
- Serving Pumpkin Mousse Pie alongside other fall favorites like apple crisp or baked pumpkin pie can create a stunning dessert spread that will impress your guests.
- Coffee and tea work beautifully as would a glass of dessert wine or a sweet, flavored liqueur to complement the pie's flavors.
Tips
When making Pumpkin Mousse Pie, follow these expert tips to achieve the best results.
- To achieve a smooth and creamy pumpkin filling, make sure to beat the cream cheese and brown sugar properly before adding sugar, spices, and pumpkin puree.
- For a light and airy mousse texture, whip heavy cream to stiff peaks to guarantee light consistency.
- Gently fold the whipped cream into the pumpkin mixture until no white streaks remain. Be careful not to overmix.
- Be sure that the pie is firm before slicing or it will fall apart. For perfectly cut slices, place the pie in the freezer for 30 minutes before slicing after pie has set.
FAQ
Do you have questions about Pumpkin Mousse Pie? Here are some of the most commonly asked questions about it.
For a gingersnap crust, crush about 1 ½ cups of gingersnap cookies into fine crumbs. Mix with ¼ cup melted butter and 2 tablespoons granulated sugar. Press the mixture evenly into the bottom and up the sides of a 9 inch pie dish. Bake at 350°F (176°C) for 8-10 minutes, then allow to totally cool before filling.
After pressing your crust of choice into each muffin pan cup, allow to set, then, using a resealable bag or piping bag squeeze mousse on top of crust. Top with whipped cream and a sprinkling of cinnamon, ginger or nutmeg and refrigerate for at least 2 hours before serving.
More Pumpkin Recipes
Do you like pumpkin? Here some recipes you may also like to try.
Pumpkin Mousse Pie
Ready to get cooking? Remember that you can print this recipe if you would like.
Pumpkin Mousse Pie
Equipment
Ingredients
- 1 brick (8 oz) cream cheese softened
- ½ cup light brown sugar packed
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon ground
- ½ teaspoon ginger ground
- ⅛ teaspoon nutmeg ground
- 1 cup heavy cream
- 1 9 inch Prepared Graham Cracker Crust
Garnish
- whipped cream
- nutmeg ground
Instructions
- In a large bowl, beat the cream cheese and brown sugar until it is light and fluffy.
- Next, beat in the pumpkin, vanilla extract, and spices until smooth.
- In a separate medium bowl whip the cream using an immersion blender or by hand.
- Fold half of the whipped cream into the pumpkin mixture.
- Then gently fold in the remaining whipped cream until combined.
- Pour the mixture into the prepared pie crust and smooth the top with a silicone spatula.
- Refrigerate the pie covered in plastic wrap for about 2 hours or until set and firm.
- If desired pipe a whipped cream border around the edge of the pie and sprinkle it with nutmeg before serving.
Notes
- To achieve a smooth and creamy pumpkin filling, make sure to beat the cream cheese and brown sugar properly before adding sugar, spices, and pumpkin puree.
- For a light and airy mousse texture, whip heavy cream to stiff peaks to guarantee light consistency.
- Gently fold the whipped cream into the pumpkin mixture until no white streaks remain. Be careful not to overmix.
- Be sure that the pie is firm before slicing or it will fall apart. For perfectly cut slices, place the pie in the freezer for 30 minutes before slicing after pie has set.
Nutrition
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