Easy No-Bake Pumpkin Mousse Pie is a delicious fall dessert recipe. Velvety pumpkin mousse in a buttery graham cracker crust and topped with a whipped cream topping. It deserves a place at your Thanksgiving table.
Pumpkin mousse pie is the fluffiest and lightest twist on a classic pumpkin pie. This deliciously airy dessert is melt-in-your mouth good! If you love all things pumpkin, you’ll be obsessed with this new dessert.
I like to keep cans and cans of pumpkin puree on hand during the fall so that I can make cozy treats at a moments notice. You never know when that hankering for pumpkin muffins and pumpkin bars will hit, so keeping pumpkin in the pantry is a must. Pull out a can of puree and make this no bake pumpkin mousse pie for all of your fall gatherings!
Why You’ll Love Pumpkin Mousse Pie
- Since this is a no bake pie, you can leave your oven space open for that big ol’ roast turkey!
- You can prep this easy no bake pie recipe in just 20 minutes. Then let it set in the fridge!
- Make this pie ahead of time to serve the next day. Perfect for planning out the busy day of Thanksgiving meal prep.
Ingredients for No Bake Pumpkin Mousse Pie
- Salted butter – The little touch of salt that salted butter provides in the crust helps break up the rich flavor of pumpkin pie mousse.
- Cream cheese – Make the creamiest and most delicious pumpkin pie mousse with 8oz of of full fat cream cheese.
- Heavy whipping cream – You’ll use heavy whipping cream to make a homemade whipped cream layer for this no bake pie.
- Granulated sugar – Use granulated sugar in the graham cracker crust layer of this delicious pie.
- Brown sugar – Fall desserts are always better with plenty of brown sugar. The cozy and rich flavor it provides makes this pumpkin dessert just that much better!
- Whipped topping – You can use homemade whipped cream in the pumpkin pie mousse if you prefer, but whipped topping makes thing go much more quickly.
- Canned pumpkin puree – Check the ingredients when you buy canned pumpkin! Make sure you’re getting pure pumpkin puree and not pumpkin pie filling.
- Pumpkin pie spice – Make your own pumpkin pie spice, or use one from the grocery store.
- Vanilla extract – A dash of pure vanilla extract adds great flavor to this recipe.
- Powdered sugar – Sweeten the whipped cream layer with powdered sugar so that it smooth and doesn’t have granules of sugar left behind.
- Graham crackers – Crush up some fresh graham crackers to make the best homemade graham cracker crust!
How to Make Pumpkin Mousse Pie
Begin by spraying a 9-inch pie dish with non-stick cooking spray, and then set it to the side.
Add graham crackers to the bowl of a food processor and pulse until they are a medium to fine crumb. Drizzle melted butter into the graham cracker crumbs and add sugar.
Pulse the mixture again until it reaches the consistency of wet sand.
Scoop the graham cracker mixture into the previously prepared pie dish and press it into the dish and halfway up the sides. Use damp fingers or the bottom of a measuring cup to pack it in.
Cover the pie dish with plastic wrap and then place the graham cracker crust in the freezer until the pumpkin mousse is finished.
Place cream cheese and pumpkin puree into the bowl of a stand mixer, or a large mixing bowl with a hand mixer. Mix together on low speed.
Then, add brown sugar, vanilla extract, and pumpkin pie spice. Mix the ingredients together on low until the filling is smooth and creamy.
Use a silicone spatula and gently fold the whipped topping into the mousse mixture, then spread it evenly into the pie crust.
Cover the pie with plastic wrap and place it into the refrigerator for at least 6 hours.
When you are ready to serve, make whipped cream in a stand mixer or with an electric mixer. Pour the heavy whipping cream into a bowl and whip until stiff peaks form.
Add sugar and vanilla extract, then beat until the whipped cream is fluffy and throughly combined.
Spread the homemade whipped cream over the mousse pie and garnish with a little powdered cinnamon.
Serve and enjoy!
How to Store Leftover Pumpkin Mousse Pie
Wrap the pie dish in plastic wrap, then store it in the refrigerator for 2-3 days. I do not recommend freezing this pie since the texture will change and the pie will become watery and soggy when it thaws.
What to Serve with Pumpkin Mousse Pie
What substitutions can I make to this pumpkin mousse pie recipe?
Speed things up by using a store-bought graham cracker crust instead of homemade. The flavor won’t be as fresh, but it will still be quite tasty! You can also use store-bought whipped cream for the top layer and skip making it from scratch.
Can I use pumpkin pie filling instead of pumpkin puree?
I would not recommend using pumpkin pie filling in place of puree. Pie filling is typically already sweetened and is already flavored with pumpkin pie spice. If you use puree, you can control the amount of sweetness and the level of pumpkin pie spice to flavor the mousse with.
Make sure to soften the cream cheese before mixing. I like to pull mine our of the fridge an hour or so before I begin baking.
- For best results with the whipped cream layer, add the ingredients to a cold bowl and then mix.
Place the homemade whipped cream topping onto the mousse pie right before serving. Whipped cream will soften relatively fast, so it is best served freshly made or chilled.
The most airy and light pumpkin mousse pie you’ll ever taste! In just a few simple steps. You’ll love this recipe!
More Pumpkin Recipes You’ll Love
- Make this Pumpkin Cake when you want a simple and tasty fall dessert.
- Pumpkin Bundt Cake with Cinnamon Cream Cheese Frosting is a dessert that looks as good as it tastes. So pretty!
- Pumpkin Angel Food Cake is a fun fall twist on another classic dessert.
- Pumpkin Snickerdoodles are one of our favorite fall cookies around here!
- 13 graham cracker sheets
- ½ cup salted butter melted
- 3 Tablespoons granulated sugar
- 8 ounces cream cheese softened
- 15 ounces canned pumpkin puree
- ⅓ cup brown sugar packed
- 1 ½ teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 cups whipped topping (Cool Whip)
Whipped Cream Topping
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Optional garnish cinnamon
- Lightly spray a 9-inch pie dish with non-stick cooking spray and set aside.
- In the bowl of a food processor, pulse together the graham crackers for 30 seconds or until they are a medium to fine crumb. If you don't have a food processer put the graham crackers into a ziplock bag and roll a rolling pin over them until they are a fine crumb.
- Drizzle the melted butter and add in the sugar. Pulse again until the consistency is that of wet sand.
- Press the graham cracker mixture into the bottom and halfway up the sides of your prepared pie dish using slightly damp fingers or the bottom of a measuring cup.
- Cover with plastic wrap and place the prepared crust in the freezer until you are finished with your mousse.
- Add your softened cream cheese and pumpkin puree to the bowl of a stand or hand mixer fitted with a whisk attachment. Mix well on low speed.
- Then add the brown sugar, vanilla extract, and pumpkin pie spice to the pumpkin mixture. Mix on low until the mousse is smooth and incorporated.
- Gently fold in the whipped topping with a rubber spatula until light and fluffy.
- Remove your pie dish from the freezer and add the mousse mixture, spreading it out evenly in the pie crust.
- Cover your mousse with plastic wrap and place in the refrigerator for 6 hours or overnight.
- When you are ready to serve your pie, make the whipped cream in a stand or hand mixer bowl.
- Pour the heaving whipping cream into a the bowl and whip until stiff peaks form, about 7-10 minutes.
- Add the sugar and vanilla and beat further until the whipped cream is fluffy and combined.
- Spread the homemade whipped cream over the mousse and garnish with optional cinnamon garnish. Store any leftovers in the refrigerator.