Pumpkin Mousse Pie is the perfect combo of pumpkin pie and pumpkin cheesecake. This dessert is like biting into a cloud. A buttery graham cracker crust is topped with luxurious pumpkin spice mousse—made with pumpkin, cream cheese, and real whipped cream. The pie is topped with more whipped cream and sprinkled with a light dusting of pumpkin spice.
Why KJ Loves
Pumpkin Mousse Pie
It’s a pumpkin cloud dream in dessert form! This pumpkin mousse pie is dangerously good. It’s so light and fluffy, all while being indulgent. The perfect mix of pumpkin pie and pumpkin cheesecake. Plus, it’s no-bake!
Graham Cracker Crust Ingredients
Graham crackers
If you don’t want to make your own homemade pie crust, you can buy a pre-made graham cracker pie crust instead.
Butter
Pumpkin pie spice
Adding a dash of pumpkin pie spice to the crust makes it extra festive!
Pumpkin Spice Mousse Filling
Softened cream cheese
Full-fat cream cheese is an absolute must here—no skimping on the good stuff! Make sure that it is at room temperature before getting started.
An essential, for obvious reasons!
Heavy whipping cream
A key ingredient to making this into a dreamy, fluffy mousse pie. You’ll also top the pie with whipped cream.
Pumpkin spice
Pumpkin spice gives this mousse a cozy, fall flavor
Cinnamon
Vanilla
Sugar
Easy As Pie
This dessert is amazingly simple, indulgently delicious, and perfect to make ahead for the holidays.
1
Make the Graham Cracker Crust
Process the graham crackers in a food processor or use a Ziploc bag and rolling pin to pulverize them into fine, sandy crumbs.
Mix the crumbs with the butter and pumpkin pie spice, and then evenly press the mixture into a standard pie plate. Make sure to press the crumbs evenly up the side of the pan, and then refrigerate the crust until it’s ready to use.
2
Make Pumpkin Spice Mousse
In a medium bowl, add the cream cheese and sugar and beat until fluffy. Add in the pumpkin puree, cinnamon, and pumpkin pie spice and beat until combined.
In a separate bowl, whip the heavy cream and vanilla together until light and fluffy, and stiff peaks form. Gently fold the whipped cream into the pumpkin filling until evenly combined.
3
Assemble and set.
Pour the pumpkin filling into the prepared pie crust and evenly spread it out. Gently cover and refrigerate the pie for at least 4 hours and up to 2 days in advance.
4
Finish and serve!
Whip the remaining 1 cup of cream and 1 tablespoon of sugar together until light and fluffy.
Right before serving, top the prepared pumpkin mousse pie with the whipped cream. Garnish with a light dusting of cinnamon or pumpkin pie spice.
Make Ahead/Storing Tips
Does a mousse pie need to be refrigerated?
Yes. Since there is whipped cream and cream cheese in this pumpkin mousse pie recipe, you’ll need to store it in the refrigerator. Plus, you’ll need to let it set in the refrigerator for four hours anyway, in order to reach the right consistency.
How do you make pumpkin mousse pie in advance?
This no-bake pumpkin mousse pie can easily be made in advance because it refrigerates wonderfully. Wait to top with the whipped cream until the day you want to serve it. Then cut in and enjoy!
How long does pumpkin mousse last in the refrigerator?
I’d recommend making it no more than two days before you want to serve it, for the best results. Afterward, you should be able to eat the leftovers for another three days (if they last that long!).
Variation: Pumpkin Mousse Dessert Trifles
Don’t want to make a pie? Try turning this recipe into individual trifles!
Simply layer the crust with the filling in little glasses and top each one with whipped cream.
Pumpkin mousse dessert trifles are best served cold.
Graham Cracker Crust FAQs
Do you have to pre-bake a graham cracker crust?
Nope! This entire pumpkin mousse pie is no-bake, including the crust.
What’s the best way to make graham cracker crumbs?
I’d recommend a food processor to get the crumbs even and fine. You can also put the graham crackers in a large Ziploc bag and crush them with a rolling pin.
How do you make a graham cracker crust stick together?
The butter is key to making sure the graham cracker crust doesn’t fall apart. It binds together the graham crackers into a firm, smooth crust.
What can I substitute for graham cracker crust?
If you’d like, you can use ginger snaps instead of graham crackers. Simply crush them the same way you’d crush the graham crackers and mix them with the butter to create a special crust with extra oomph.
Recipe Video:
Pumpkin Mousse Pie
(1 votes, average: 5.00 out of 5)
Loading...
- Total Time: 4 hours, 30 minutes
- Yield: 8 servings 1x
Description
Pumpkin Mousse Pie is the perfect combo of pumpkin pie and pumpkin cheesecake. This dessert is like biting into a cloud. A buttery graham cracker crust is topped with luxurious pumpkin spice mousse—made with pumpkin, cream cheese, and real whipped cream. The pie is topped with more whipped cream and sprinkled with a light dusting of pumpkin spice.
Ingredients
For the crust:
- 1 sleeve graham crackers, finely crushed (roughly 1 cup of crumbs)
- 6 tablespoons butter
- ¼ tsp pumpkin pie spice
For the filling:
- 8oz cream cheese, softened
- ⅔ cup sugar
- ¾ cup pumpkin puree
- ½ tsp cinnamon
- ¼ tsp pumpkin pie spice
- 2 cups heavy cream
- 1 teaspoon vanilla extract
For the topping:
- 1 cup heavy cream
- 1 tablespoon sugar
- Additional pumpkin pie spice or cinnamon to lightly dust with if desired
Instructions
For the crust:
- In a small bowl, combine the graham cracker crumbs, butter and pumpkin pie spice. Evenly press into a pie plate and refrigerate until ready to use.
For the filling:
- In a medium bowl, add the cream cheese and sugar. Beat on medium speed with a hand mixer until fluffy. Add in the pumpkin puree, cinnamon and pumpkin pie spice and beat until combined.
- In a separate bowl, whip the heavy cream and vanilla together until light and fluffy and stiff peaks form, about a few minutes. Gently fold the whipped cream into the pumpkin filling until evenly combined.
- Pour the pumpkin filling into the prepared pie crust and evenly spread out. Gently cover and refrigerate the pie for at least 4 hours and up to 1-2 days in advance in the refrigerator.
For the topping:
- Whip the remaining 1 cup of whipped cream and 1 tablespoon of sugar together until light and fluffy. Prior to serving, top the prepared pie with the whipped cream. Garnish with a very light dusting of cinnamon or pumpkin pie spice if desired and enjoy!
Notes
- If you don’t want to make a homemade graham cracker pie crust, a store-bought graham cracker pie crust can be used instead.
- Wait to top the pie with the whipped cream topping until the day of serving.
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 30 minutes
- Cook Time: 4 hours refrigeration
- Category: Dessert
- Method: No-bake
Nutrition
- Serving Size: 1
- Calories: 599
- Sugar: 19.3g
- Sodium: 273mg
- Fat: 52.6g
- Carbohydrates: 29.8g
- Fiber: 1g
- Protein: 4.8g
- Cholesterol: 176mg
Keywords: Pumpkin Mousse Pie
Did you make this recipe?
SHARE THE LOVE
If you made this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures! Thanks for following and cooking along with me.
Affiliate Links
This post may contain affiliate links, which mean that KJ and Company would receive a small commission if anything is purchased. Thank you for supporting KJ & Company in all the ways that you do.
Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
