Description
This easy Pumpkin Mousse Pie features a buttery graham cracker crust paired with a light and fluffy pumpkin mousse that’s perfect for fall gatherings and festive occasions. With its creamy texture and spiced pumpkin flavor, this no-bake dessert is sure to please everyone at the table.
Ingredients
Crust
- 13 graham crackers
- ½ cup (1 stick) salted butter, melted
- 3 tablespoons sugar
Mousse
- 8 ounces cream cheese, softened
- 15 ounces pumpkin puree
- ⅓ cup brown sugar
- 1 ½ teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 4 cups whipped topping, divided
- Ground cinnamon, for garnish (optional)
Instructions
- Prepare the crust: Lightly spray a 9-inch pie dish with non-stick cooking spray and set aside.
- Make graham cracker crumbs: In the bowl of a food processor, pulse the graham crackers for 30 seconds or until they reach a medium to fine crumb texture.
- Add butter and sugar: Drizzle melted butter into the crumbs, add sugar, and pulse until the mixture resembles wet sand.
- Form the crust: Press the crumb mixture into the bottom and halfway up the sides of the pie dish using damp fingers or the bottom of a measuring cup.
- Freeze the crust: Cover the crust with plastic wrap and place it in the freezer while you prepare the mousse.
- Combine cream cheese and pumpkin: Using a stand or hand mixer with a whisk attachment, mix the softened cream cheese and pumpkin puree on low speed until smooth.
- Add sugars and spices: Mix in the brown sugar, vanilla extract, and pumpkin pie spice on low speed until fully incorporated and smooth.
- Fold in whipped topping: Gently fold 2 cups of the whipped topping into the pumpkin mixture with a rubber spatula until light and fluffy; keep remaining whipped topping chilled.
- Assemble the pie: Remove crust from freezer and spoon the mousse mixture into the pie dish, spreading evenly.
- Chill the pie: Cover the pie with plastic wrap and refrigerate for at least 6 hours or overnight to set the mousse.
- Finish and serve: Before serving, spread the remaining 2 cups of whipped topping over the mousse and garnish with a sprinkle of ground cinnamon if desired.
Notes
- For best results, chill the pie overnight to allow the mousse to set fully.
- You can substitute homemade whipped cream for store-bought whipped topping if desired.
- Use slightly damp fingers or a measuring cup bottom to press crust evenly without cracking.
- Ensure cream cheese is softened to room temperature for smooth mousse texture.
- This pie is best served chilled and kept refrigerated until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
