Irresistibly Light No-Bake Pumpkin Mousse Pie with Gingersnap Crust
Step aside, traditional pumpkin pie! This exquisite **Pumpkin Mousse Pie** offers a delightful, no-bake alternative that is remarkably lighter and boasts an array of captivating textures. Imagine a perfectly crisp and spiced gingersnap cookie crust, embracing an ethereal, airy pumpkin spice mousse, all crowned with a luscious cinnamon maple whipped cream topping. This recipe isn’t just a dessert; it’s an experience.
As the holiday season approaches, especially busy times like Thanksgiving, finding a show-stopping dessert that doesn’t monopolize your oven is a true gift. Our easy no-bake pumpkin mousse pie seamlessly blends classic fall flavors with an updated, modern texture profile. Itâs a sophisticated yet simple treat that will impress your guests and leave them craving another slice.
What makes this pumpkin mousse pie truly stand out is its innovative approach to achieving a stable, no-bake filling without relying on gelatin or artificial vanilla pudding mixes. The secret lies in the clever incorporation of cream cheese. This not only provides essential stability to the pumpkin mousse, ensuring it sets beautifully, but also lends a subtle tang and rich creaminess that forms an impeccable base for the warm, aromatic pumpkin spice pairings. The resulting mousse is incredibly smooth, airy, and bursting with authentic autumn flavor.
If you’re as passionate about pumpkin spice as we are, youâll love exploring our other inspired creations:
- Pumpkin Chai Tiramisu: A delightful fusion of classic Italian dessert with fall spices.
- Pumpkin Pie Crumble Bars: All the flavors of pie in an easy-to-eat bar form.
- Pumpkin Spice Soft Pretzels: A unique twist on a beloved snack.
- Pumpkin Gooey Bars: Irresistibly sweet and moist pumpkin treats.
- Pumpkin Swirl Cheesecake Bars: Creamy cheesecake meets spicy pumpkin in elegant bars.
- Pumpkin Cheesecake Cookies: Soft, chewy cookies with a cheesecake surprise.
Why This No-Bake Pumpkin Mousse Pie Will Be Your New Fall Favorite
Preparing for holiday feasts can be hectic, but dessert doesn’t have to add to the stress. This No-Bake Pumpkin Mousse Pie is designed for maximum flavor and minimal fuss, making it an absolute must-try this season. Hereâs why itâs destined to become your go-to fall dessert:
- A Symphony of Textures: Every bite of this pumpkin mousse pie is an exciting journey for your palate. Youâll first encounter the satisfying crunch of the caramelized gingersnap crust, followed by the pillowy softness of the pumpkin mousse, which melts effortlessly in your mouth. Finally, the light and airy whipped cream topping adds a delicate finish, creating a multi-layered sensory experience thatâs truly unforgettable. Itâs a contrast that keeps you coming back for more.
- Embracing Classic Autumn Flavors: This pie is a celebration of everything we love about fall. From the rich, earthy notes of pumpkin puree to the warm embrace of pumpkin pie spice and ground cinnamon, perfectly complemented by the subtle heat of ginger from the crust and the sweet, woody undertones of maple syrup in the topping â it’s a harmonious blend of seasonal tastes. It captures the essence of autumn in a single, decadent dessert.
- The Ultimate No-Bake Convenience: One of the biggest advantages of this recipe is that it requires absolutely no baking! Oven space is often a precious commodity during Thanksgiving and other holiday gatherings. By opting for this no-bake pumpkin pie, you free up your oven for other savory dishes, simplifying your holiday preparations significantly. It’s the perfect make-ahead dessert, allowing you to enjoy the festivities without last-minute baking stress.
Essential Ingredients for Your Pumpkin Mousse Pie
Crafting this sensational pumpkin mousse pie requires a handful of simple, high-quality ingredients. Each component plays a crucial role in building the incredible flavor and texture of this dessert. Here’s a closer look at what you’ll need and why:
- Ginger Snaps: These wonderfully spicy cookies are the star of our crust. Their distinct, warm ginger flavor and crisp texture provide an excellent contrast to the creamy pumpkin mousse, creating a perfectly balanced bite. Choose a brand with a strong ginger kick for the best results.
- Unsalted Butter: Essential for binding the cookie crumbs together and creating a rich, firm crust. Using unsalted butter allows you to control the overall saltiness of the pie.
- Kosher Salt: A pinch of salt in the crust helps to enhance the flavors of the ginger snaps and balances the sweetness.
- Pumpkin Puree: The heart of our mousse! It’s absolutely crucial to use 100% pure pumpkin puree. Avoid pumpkin pie filling, which is pre-spiced and sweetened and will alter the flavor profile of this recipe. We recommend a reputable brand like Libby’s for consistent quality and texture.
- Cream Cheese: Full-fat, brick-style cream cheese is key to achieving the desired richness and stability of the mousse. Ensure it’s at room temperature before mixing to prevent lumps and ensure a silky-smooth consistency. Philadelphia brand is highly recommended for its quality.
- Powdered Sugar (Confectioners’ Sugar): Used in both the mousse and the whipped cream topping, powdered sugar dissolves easily, contributing to the smooth texture of the mousse and the airy lightness of the whipped cream without a grainy feel.
- Spices: Both pumpkin pie spice and ground cinnamon are integral to creating that comforting, quintessential fall flavor. Pumpkin pie spice typically includes cinnamon, nutmeg, ginger, and cloves, offering a complex aromatic blend.
- Heavy Whipping Cream: This versatile ingredient is beaten into a light and fluffy whipped cream, both to be folded into the pumpkin filling for an airy texture and used as the decadent topping. Make sure it’s very cold for optimal whipping results.
- Maple Syrup: Used to naturally sweeten and flavor the cinnamon maple whipped cream topping. Real maple syrup offers a depth of flavor that complements the pumpkin and cinnamon beautifully.
- Vanilla Extract: A touch of pure vanilla extract brightens all the flavors in both the mousse and the whipped cream, adding a layer of warmth and complexity.
For the precise measurements and quantities of each ingredient, please refer to the detailed recipe card at the end of this article.
Customizing Your Pumpkin Mousse Pie: Substitutions and Variations
One of the joys of cooking is the ability to adapt recipes to suit your preferences or what you have on hand. This Pumpkin Mousse Pie is wonderfully versatile, allowing for several delicious substitutions and creative variations. Don’t hesitate to experiment!
- Crust Alternatives: While gingersnaps offer a unique spice, you can easily swap them out. Classic graham crackers provide a subtly sweet and buttery base, while Biscoff cookies (speculoos) will add a distinct caramelized spice note. For a chocolate lover’s twist, try a chocolate cookie crust using Oreo crumbs (with or without the cream filling).
- Individual No-Crust Desserts: Looking for a lighter, elegant presentation? Ditch the crust entirely! Layer the airy pumpkin spice mousse directly into individual serving cups, small glasses, or ramekins. Top with a generous dollop of cinnamon maple whipped cream and perhaps a sprinkle of cinnamon or a small gingersnap for garnish. This makes for a beautiful and portion-controlled dessert.
- Cool Whip Option: If you’re short on time or prefer a shortcut, you can use store-bought Cool Whip in place of freshly whipped heavy cream for both the mousse and the topping. Just be aware that the texture and richness will be slightly different, and Cool Whip is already sweetened, so you might adjust the powdered sugar in the mousse.
- Frozen Delight: For a refreshing, firmer dessert, especially on warmer days, simply freeze the assembled pie for several hours until solid. Enjoy it directly from the freezer for a texture reminiscent of pumpkin ice cream pie. Just remember to cover it tightly before freezing to prevent freezer burn.
- Elegant Tart Presentation: For a more decorative and sophisticated look, consider making this pie in a 9-inch tart pan with a removable bottom. This creates cleaner edges and a beautiful presentation. You might have a small amount of filling leftover, which can be enjoyed in a small dish with some whipped cream.
- Add a Chocolate Layer: For an extra indulgence, spread a thin layer of melted chocolate over the set gingersnap crust before adding the pumpkin mousse, or drizzle chocolate ganache over the finished pie.
- Nutty Crunch: Incorporate finely chopped pecans or walnuts into the gingersnap crust mixture for an added layer of texture and nutty flavor.
Crafting Your Perfect Pumpkin Mousse Pie: Step-by-Step Guide
Making this no-bake pumpkin mousse pie is surprisingly simple, broken down into two main components: the flavorful gingersnap crust and the silky-smooth pumpkin mousse filling. Follow these easy steps to create your delicious dessert.
One: Prepare the Gingersnap Crust. In a food processor or a sturdy blender, finely pulverize your gingersnap cookies until they resemble fine crumbs. Transfer these crumbs to a large mixing bowl. Add the melted unsalted butter and a pinch of kosher salt. Use a fork to thoroughly mix all ingredients until the crumbs are uniformly moistened, ensuring every crumb is coated.
Two: Form and Chill the Crust. Transfer the moistened gingersnap crumbs into a 9-inch pie plate. Using the back of a spoon or the bottom of a measuring cup, firmly press the crumbs into an even layer across the bottom and up the sides of the pie plate. Itâs crucial to compact it well to prevent crumbling when sliced. Once formed, place the crust in the freezer to chill and firm up while you prepare the filling.
Three: Prepare the Cream Cheese Base. In the bowl of a stand mixer fitted with the paddle attachment (or using a reliable hand mixer), combine the softened, room-temperature cream cheese with the powdered sugar. Beat these two ingredients together on medium speed until the mixture is completely smooth, light, and free of any lumps. This ensures a luxurious, even texture for your mousse.
Four: Infuse with Pumpkin Flavor. To the cream cheese mixture, add the pure pumpkin puree, vanilla extract, and pumpkin pie spice. Mix on low to medium speed until all ingredients are thoroughly combined and the mixture is smooth and uniformly colored. Don’t forget to stop and scrape down the sides of the bowl with a rubber spatula occasionally to ensure everything is fully incorporated.
Five: Whip the Heavy Cream. In a separate, clean, and ideally chilled mixing bowl, pour the very cold heavy whipping cream. Using the whisk attachment of your stand mixer (or a hand mixer), whip the cream on high speed until stiff peaks form. The cream should be firm enough to hold its shape when the whisk is lifted.
Six: Fold for Mousse Perfection. Gently fold the whipped cream into the pumpkin and cream cheese mixture. Do this in two separate batches to maintain the airy texture of the whipped cream. Use a rubber spatula to carefully incorporate the whipped cream until the pumpkin filling is light, fluffy, and uniformly combined. Avoid overmixing, which can deflate the mousse.
Seven: Assemble and Chill the Pie. Retrieve your chilled gingersnap crust from the freezer. Carefully spoon the light and fluffy pumpkin mousse filling into the crust, spreading it evenly with the back of a spoon or an offset spatula. Once assembled, place the pie back into the refrigerator to chill for at least 3 hours, or preferably overnight, until it is completely set and firm enough to slice.
Eight: Prepare and Top with Cinnamon Maple Whipped Cream. Just before serving, prepare the cinnamon maple whipped cream. In a clean mixing bowl, combine the very cold heavy whipping cream, powdered sugar, maple syrup, ground cinnamon, and vanilla extract. Whip with a whisk attachment or hand mixer until soft-stiff peaks form â meaning the cream holds its shape but is still light and pliable. Generously spread or artfully swoop the whipped cream over the chilled pumpkin mousse filling. Slice your magnificent pie and serve immediately.
Chef’s Secrets: Expert Tips for the Best Pumpkin Mousse Pie
Achieving pumpkin mousse pie perfection is all about attention to a few key details. These expert tips will help you elevate your dessert from delicious to absolutely extraordinary, ensuring a smooth, stable, and perfectly textured pie every time.
- Room Temperature Cream Cheese is Non-Negotiable: For a lump-free, impeccably smooth pumpkin mousse, your cream cheese *must* be very soft and at room temperature. Cold cream cheese will result in a lumpy mixture that no amount of beating can truly fix. Take it out of the fridge at least 30-60 minutes before you plan to start mixing.
- Scrape Down the Bowl Religiously: During the mixing process for the cream cheese and pumpkin mixture, frequently stop your mixer and use a rubber spatula to scrape down the sides and bottom of the bowl. This ensures that all ingredients are fully incorporated and prevents any unmixed pockets, leading to a homogenous and silky-smooth pumpkin mousse.
- Chill Time is Your Best Friend: Patience is paramount for a perfectly set no-bake pie. The assembled pie needs to chill in the refrigerator for a minimum of 3 hours, but ideally overnight (6-8 hours). This crucial step allows the cream cheese and whipped cream to fully set and firm up, ensuring clean slices and a stable, delightful texture. If you try to slice it too soon, it will be too soft and messy.
- Bring to Room Temperature Before Slicing: For the easiest and cleanest slices, allow your chilled pumpkin mousse pie to sit at room temperature for 20-30 minutes before cutting and serving. This allows the butter in the gingersnap crust to soften slightly, making it much easier to cut through without cracking or crumbling, and the mousse will have a more enjoyable, less firm texture.
- Don’t Over-Whip the Cream: When whipping heavy cream for both the mousse and the topping, be careful not to over-whip it. Over-whipped cream can become grainy or even turn into butter if taken too far. Aim for stiff peaks that hold their shape but are still smooth and creamy.
- Use Quality Ingredients: Since this recipe uses simple ingredients, the quality truly shines through. Opt for pure pumpkin puree (not pie filling), good quality full-fat cream cheese, and pure vanilla extract for the best flavor.
Frequently Asked Questions About Pumpkin Mousse Pie
Pumpkin mousse is typically a light and airy dessert filling made from canned pumpkin puree, heavy whipping cream, sweeteners (like powdered sugar), warm spices (such as pumpkin pie spice and cinnamon), and vanilla extract. In this specific no-bake recipe, cream cheese is innovatively used in place of gelatin to help the mousse set beautifully and to provide a rich, tangy base without any artificial ingredients.
For the best results in any pumpkin pie or dessert, 100% pure canned pumpkin puree (often labeled as “pure pumpkin”) is highly recommended. It offers a consistent texture and moisture content that is ideal for baking and no-bake recipes. Crucially, avoid using “pumpkin pie filling,” which is pre-mixed with spices and sweeteners that will clash with our recipe’s carefully balanced flavor profile. If you opt for homemade pumpkin puree, be sure to squeeze out as much excess water as possible using a fine-mesh sieve or cheesecloth/dish towel, as homemade puree tends to be much wetter than canned and can affect the mousse’s setting.
While our gingersnap crust adds a wonderful spiced kick, you have several delicious alternatives. A classic graham cracker crust offers a sweet, buttery foundation. For a more sophisticated flavor, consider a Biscoff cookie crust, which provides caramelized notes. For chocolate lovers, a crushed chocolate cookie crust (like Oreos) can create a rich, indulgent contrast. You can also explore nut-based crusts, using ground pecans or almonds combined with butter and a touch of sugar.
Absolutely! This no-bake pumpkin mousse pie is an excellent make-ahead dessert. You can prepare the entire pie, including the mousse filling, 1-2 days in advance. Just store it covered in the refrigerator. We recommend adding the cinnamon maple whipped cream topping just a few hours before serving for the freshest look and best texture.
To ensure your whipped cream topping holds up beautifully, start with very cold heavy cream and a chilled mixing bowl and whisk attachment. You can also add a teaspoon of cornstarch or cream of tartar when whipping, which acts as a stabilizer and helps the whipped cream maintain its volume and shape for longer.
Storage and Serving Suggestions for Your Pumpkin Mousse Pie
Proper storage is essential to keep your Pumpkin Mousse Pie fresh and delicious, especially when planning for holiday gatherings. This dessert is quite resilient and can even be enjoyed in different ways depending on how you store it.
Store any leftover pie slices (or the entire pie) uncovered in the refrigerator for up to 3-4 days. While it might seem counterintuitive to leave it uncovered, this helps prevent the crust from becoming soggy due to condensation. Ensure your fridge is relatively odor-free to prevent the pie from absorbing unwanted smells.
For a longer storage solution, or if you prefer a firmer, almost ice cream-like texture, this pie freezes beautifully! Once completely set, wrap the pie tightly in plastic wrap, then an additional layer of aluminum foil, ensuring itâs airtight to prevent freezer burn. It can be frozen for up to two weeks. When youâre ready to enjoy, simply retrieve it directly from the freezer for a wonderfully firm and refreshing version of the pumpkin mousse pie. For a slightly softer, more traditional mousse consistency from frozen, allow it to thaw in the refrigerator for an hour or at room temperature for about 30 minutes before slicing.
When serving, always remember the expert tip: allow the pie to sit at room temperature for 20-30 minutes before slicing. This slight warming helps the butter in the crust to soften, making for cleaner cuts and preventing the crust from cracking, while also allowing the mousse to achieve its optimal, melt-in-your-mouth texture.
More Irresistible Thanksgiving Pie & Dessert Recipes You’ll Love
As you plan your holiday feast, consider adding more delightful pies and desserts to your repertoire. From fruity classics to creamy indulgences, these recipes are sure to bring joy to your Thanksgiving table.
- Apple Butter Pie with Cinnamon Whipped Cream
- Apple Crumble Tart
- Purple Sweet Potato Pie
- Sweet Potato Bars with Cinnamon Whipped Cream
Did you make this recipe? Weâd love to see your creations! Share your photos with us by tagging @thecozyplum on Instagram & Facebook, and donât forget to leave a star rating âď¸ below to let us know how you liked it! Your feedback helps us grow!
đ Recipe: No-Bake Pumpkin Mousse Pie
Pumpkin Mousse Pie
By Callan Wenner
This light no-bake pumpkin mousse pie features a perfectly spiced gingersnap crust, an airy pumpkin mousse filling, and a decadent cinnamon maple whipped cream topping. It’s an easy pumpkin dessert bursting with classic fall flavors, making it absolutely perfect for a busy Thanksgiving celebration or any autumn gathering.
4.41 from 5 votes
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| Prep Time | 30 mins |
| Cook Time | 0 mins |
| Chill time | 3 hrs |
| Total Time | 3 hrs 30 mins |
| Course | Dessert, Snack |
| Cuisine | American |
| Servings | 8 servings |
| Calories | 521 kcal |
Equipment
- Food processor or blender
- Stand mixer with paddle and whisk attachment (or hand mixer)
- Mixing bowls
- Rubber spatula
- 9″ pie plate
Ingredients
Gingersnap Crust
- 2 cups gingersnap cookie crumbs
- ½ cup unsalted butter, melted
- Âź teaspoon kosher salt
Pumpkin Mousse
- 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
Cinnamon Whipped Cream
- 1 cup heavy whipping cream, very cold
- 2 tablespoons powdered sugar
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- In a food processor or blender, pulverize the gingersnap cookies into very fine crumbs. Transfer to a large bowl, add the melted butter and salt and combine with a fork until all crumbs are fully moistened. (Ingredients: 2 cups gingersnap cookie crumbs, ½ cup unsalted butter, Ÿ teaspoon kosher salt)
- Press the crumbs firmly into a 9â pie plate, going up the sides and into the bottom. Freeze while preparing the filling.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat together the cream cheese and powdered sugar until smooth. (Ingredients: 8 oz cream cheese, 1 cup powdered sugar)
- Add the pumpkin puree, vanilla, and pumpkin pie spice and mix into the cream cheese. Scrape down the sides during mixing to ensure full incorporation. (Ingredients: 1 cup pure pumpkin puree, ½ tablespoon vanilla extract, 2 teaspoons pumpkin pie spice)
- Add the heavy whipping cream to a different bowl and use the whisk attachment (or hand mixer) to whip the heavy cream to stiff peaks. Use a rubber spatula to gently fold the whipped cream into the pumpkin mixture in two batches, until light, fluffy, and completely combined. (Ingredients: 1 cup heavy whipping cream)
- Add the pumpkin mousse mixture to the chilled pie crust and spread evenly. Refrigerate for at least 3 hours until set.
- Just before serving, prepare the Cinnamon Whipped Cream. Add the heavy whipping cream, powdered sugar, maple syrup, cinnamon, and vanilla to a bowl. Use the whisk attachment (or a handheld mixer) to whip the heavy cream to soft-stiff peaks. (Ingredients: 1 cup heavy whipping cream, 2 tablespoons powdered sugar, 2 tablespoons maple syrup, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract)
- Spread and swoop the cinnamon whipped cream on top of the pumpkin mousse filling, then slice and serve.
Video
Watch the video below to see how to make this delicious Pumpkin Mousse Pie!
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Notes
Store the pie uncovered in the fridge for 3-4 days. The pie can also be frozen for up to two weeks (covered) and enjoyed directly from the freezer for a more firm version of the pumpkin mousse pie.
Let the pie sit at room temperature for 20-30 minutes before slicing in. This allows the butter in the crust to soften and helps remove the slices more easily, providing a more pleasant eating experience.
Calories: 521kcal
Carbohydrates: 49g
Protein: 5g
Fat: 35g
Saturated Fat: 20g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 10g
Trans Fat: 0.003g
Cholesterol: 97mg
Sodium: 340mg
Potassium: 276mg
Fiber: 2g
Sugar: 30g
Vitamin A: 6107IU
Vitamin C: 2mg
Calcium: 109mg
Iron: 2mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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