Pumpkin Mousse Pie

5 from 2 votes

Light, fluffy pumpkin mousse filling in a delicious graham cracker crust that's topped with a homemade whipped topping. This no-bake Pumpkin Mousse Pie is an easy Thanksgiving dessert!

Prep Time20

Chill Time6

Total Time6 20

Course: Dessert

Cuisine: American

Servings:

Calories: 430kcal

Author: Julie Evink

Ingredients

Crust

13 graham cracker sheets
½ cup salted butter melted
3 Tablespoons granulated sugar

Mousse

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

Instructions

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.

Notes

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.

Nutrition