Pumpkin Mousse Pie
No-bake Pumpkin Mousse Pie is a decadent, smooth, creamy treat packed with fall spices and flavors perfect for any occasion. This dessert does not disappoint.
Servings: 8
Calories: 274kcal
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
Calories: 274kcal | Carbohydrates: 31g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 34mg | Sodium: 114mg | Potassium: 137mg | Fiber: 1g | Sugar: 19g | Vitamin A: 5206IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg