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Pumpkin mousse pie on a table in direct sunlight with slices of pie around.

Pumpkin Mousse Pie

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5 from 1 review

  • Author: KJ & Company - Kate Poskochil
  • Total Time: 4 hours, 30 minutes
  • Yield: 8 servings 1x


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.



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



For the crust:

  1. 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:

  1. 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. 
  2. 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. 
  3. 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:

  1. 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!


  • 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


  • 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

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