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!
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 gives this mousse a cozy, fall flavor
Easy As Pie
This dessert is amazingly simple, indulgently delicious, and perfect to make ahead for the holidays.
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.
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.
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.
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.
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.
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.