Pumpkin Mousse Pie

This silky-smooth pumpkin mousse pie elevates the classic fall dessert to new heights. 

A spiced gingersnap crust cradles clouds of airy pumpkin mousse and whipped cream, creating a dessert that’s both familiar and sophisticated.

It’s light-as-air, refined, and absolutely delicious.

Serve it for friends and family, and you won’t see a crumb left.

Why You’ll Love This Pumpkin Mousse Pie

Minimal Prep: Just mix, fold, and chill. Anyone can pull this off!

Dreamy Fall Flavors: The dreamy mousse texture perfectly balances the rich pumpkin and warm spices. Add a gingersnap crust for extra spiced goodness.

Make Ahead: Prepare this showstopper up to 24 hours in advance. Ideal for busy holiday entertaining or when you want to minimize day-of preparation.

Crowd-Pleaser: Pumpkin pie flavors in this modern form appeal to traditionalists and those seeking something new at the holiday table.

Ingredients

• Gingersnap Cookie Crumbs: They create a flavorful and aromatic base for the pie crust. You can also use Biscoff cookies!

• Unsalted Butter: The binding agent for the crust.

• Granulated & Brown Sugar: Regular white sugar adds sweetness to the crust. Brown sugar adds depth to the filling.

• Cream Cheese: Forms the tangy, creamy base of the mousse filling and provides stability.

• Pumpkin Puree: Pure, cooked, and mashed pumpkin puree provides the signature fall flavor and natural orange color.

• Vanilla Extract: Adds depth and warmth to the filling and whipped topping.

• Pumpkin Pie Spice: A flavorful blend of cinnamon, ginger, nutmeg, and allspice. It gives the classic pumpkin pie flavor.

• Ground Cinnamon & Nutmeg: Warming spices that complement the pumpkin and add traditional holiday flavor notes.

• Whipped Cream: Folded into the filling to make it light and added on top to serve.

How to Make Pumpkin Mousse Pie

This pie is the perfect blend of creamy, spicy, and sweet—all wrapped up in a crunchy gingersnap crust that’s just irresistible.

Check out these easy steps:

1. MIX the cookie crumbs, melted butter, and sugar in a medium bowl until combined.

2. PRESS the mixture into the bottom and sides of a 9-inch pie dish. Chill until ready to use.

3. BEAT the cream cheese, brown sugar, pumpkin spice, cinnamon, and salt in a large bowl until smooth. Scrape the bowl and beat again.

4. ADD the pumpkin puree and vanilla, and blend until well combined.

5. WHIP the heavy cream and powdered sugar to stiff peaks in a separate bowl.

6. FOLD into the pumpkin mixture until no streaks remain.

7. POUR the filling into the cooled crust and spread evenly. Refrigerate for 4–5 hours or overnight.

8. WHIP the heavy cream, powdered sugar, and vanilla to stiff peaks.

9. SPREAD the whipped cream over the chilled pie before serving. Dust with nutmeg or pumpkin spice. Enjoy!

Tips For the Best Pumpkin Mousse Pie

Pumpkin mousse pie really does feel like autumn on a plate.

It’s so light and fluffy, yet packed with all those cozy fall flavors we crave this time of year.

Here are a few tips to ensure your success:

• Use room-temperature ingredients. It’ll make mixing easier, giving you a lump-free filling.

• Pumpkin selection. Use pure pumpkin puree, NOT pumpkin pie filling. The latter contains added sweeteners and spices that will throw off the balance.

• Crust stability. Pack the gingersnap crust firmly into the pie dish to prevent crumbling when slicing. Use the bottom of a measuring or flat cup.

• Chill the bowl. Chill your bowl and beaters before whipping the cream. This helps achieve stiff peaks more easily.

• Topping technique. Use a piping bag for a decorative whipped cream topping.

• Recipe variations: Use Biscoff cookies or Oreos for the crust. Serve as individual mousses in cups without a crust. As a shortcut, swap the whipped cream topping for Cool Whip. For garnish, try chocolate chips, caramel sauce, or candied pecans.

How to Store

This pie is my new favorite way to celebrate the season.

Whether you’re hosting friends or just want a treat for yourself, it’s sure to bring some extra warmth to your table.

Got leftovers? Here’s what to do:

To Store: Wrap the pie tightly with plastic and refrigerate for 2-3 days. Top with fresh whipped cream just before serving.

To Freeze: Place the pie (without whipped cream) in an airtight container and freeze for up to one month. Thaw overnight in the refrigerator before serving.

Note: The texture may be slightly altered after freezing and thawing, but the pie will still be delicious.

More No-Bake Desserts You Have to Try

Chocolate Mousse Pie
Pumpkin Cheesecake Balls
No-Bake Strawberry Tiramisu
Orange Creamsicle Dream Bars