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Pumpkin Mousse Pie

Creamy 3-Layer Pumpkin Mousse Pie Recipe You’ll Crave

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A creamy and spiced pumpkin mousse pie with a gingersnap crust, topped with cinnamon whipped cream.

  • Total Time: 3 hours 20 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs
  • ½ cup unsalted butter, melted
  • ¼ teaspoon kosher salt
  • 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
  • 1 cup heavy whipping cream, very cold
  • 2 tablespoons powdered sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Instructions

  1. In a food processor or blender, pulverize the gingersnap cookies into very fine crumbs.
  2. Transfer to a large bowl, add the melted butter and salt, and combine with a fork until all crumbs are fully moistened.
  3. Press the crumbs into a 9” pie plate, compacting it firmly into the bottom and sides. Refrigerate while you prepare the filling.
  4. 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.
  5. Add the pumpkin puree, vanilla, and pumpkin pie spice and mix into the cream cheese.
  6. 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.
  7. Use a rubber spatula to fold the whipped cream into the pumpkin mixture in two batches, until light, fluffy, and completely combined.
  8. Add the mixture to the pie crust and spread evenly. Refrigerate for at least 3 hours until set.
  9. Add the heavy whipping cream, powdered sugar, maple syrup, cinnamon, and vanilla to the bowl and use the whisk attachment (or a handheld mixer) to whip the heavy cream to soft-stiff peaks.
  10. Spread and swoop on top of the pumpkin mousse filling, then slice and serve.

Notes

  • Refrigerate leftovers for up to 3 days.
  • Ensure cream cheese and pumpkin puree are at room temperature for smoother mixing.
  • Use cold heavy cream for best whipping results.
  • Author: Livia Reed
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 28g
  • Sodium: 180mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 90mg

Find it online: https://www.yumivia.com/creamy-pumpkin-mousse-pie-recipe/