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    You are here: Crunchy Creamy Sweet / Dessert / Pumpkin Mousse Pie

    Pumpkin Mousse Pie

    Published: Nov 7, 2014 · Modified: Oct 22, 2022 by Anna 19 Comments · This post may contain affiliate links.

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    Pumpkin Mousse Pie - light and creamy pumpkin pie that's a perfect finish to a Thanksgiving dinner. This no-bake pie is made in under half an hour and can be made ahead of time. The time-saving dessert you need for the holidays!

    Pumpkin Mousse Pie slice on a plate.

    You guys, I made a pie.

    There is no other way to explain it, but to say that I gave in to the pressure. I mean, can you imagine Thanksgiving without a pie? Didn't think so.

    But...

    You may know that I do not make pies often. Maybe once a year. And it will be an apple pie. But this year my Hubby asked for a pie. A pumpkin pie. After a moment of sheer panic, I composed myself and decided that I can do it. It might just not be as traditional as you would expect.

    And you know what? HE LOVED IT! My Hubby loved this Pumpkin Mousse Pie!

    HOW TO MAKE PUMPKIN MOUSSE PIE?

    • Prepare crust. You can use store-bought (prebaked, graham cracker, etc.) or use frozen. Simply thaw it, roll it out, place in pan and crimp the edges.
    • Make the filling: beat cream cheese; add sugar, spices and pumpkin puree. Mix well.
    • Whip heavy cream to stiff peaks. Fold in gently with cream cheese pumpkin mixture, until no white streaks remain.
    • Spread the filling in crust. Chill in the fridge for at least 2 hours, to overnight.
    Pumpkin Mousse Pie on a blue napkin.

    PUMPKIN MOUSSE PIE VS. BAKED PUMPKIN PIE

    Our only requirement for this pie was that it had to be light and creamy, not dense and chewy like the traditional pumpkin pie. My Hubby never liked pumpkin pie for the texture and I never liked it because, after a full and heavy turkey dinner, the last thing I want is an even heavier dessert.

    I took all of these points in consideration and set off to make the best light and creamy pie. It also had to be easy, even if I had to use a shortcut.

    This pie doesn't require baking, besides the crust (if you making it from scratch from your favorite family recipe or bought a pie crust dough like I did) but you can buy a pie shell or make a quick graham cracker crust. The filling is quick and easy and consists of only a few ingredients. It sets into melt-in-your-mouth sweet pumpkin heaven!

    Pumpkin Mousse Pie on plate.

    CAN I MAKE THIS PIE AHEAD OF TIME?

    You can make this pie ahead of time and store for up to 2 days. Another big plus! You can dress it up with a dollop of whipped cream, a dash of nutmeg and maybe even a drizzle of caramel sauce. Or you can have it plain and simple. Whatever you decide, you will absolutely love this pie!

    Pumpkin Mousse Pie slice on a plate.

    So forget the dense and heavy baked pumpkin pie and make this light and creamy no-bake dessert. And get ready for compliments from the guests! Because everyone will love it!

    If you like mousse desserts, you will love my new recipe for Pumpkin Lush Dessert Bars! Check it out!

    Pumpkin Mousse Pie slice on a plate.

    Pumpkin Mousse Pie

    Author: Anna
    Light and creamy pumpkin pie that's a perfect finish to a Thanksgiving dinner. This no-bake pie is made in under half an hour and can be made ahead of time. The time-saving dessert you need for the holidays!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Time 2 hours hrs 15 minutes mins
    Course Dessert
    Cuisine American
    Servings 8 people
    Calories 374 kcal

    Ingredients
     
     

    • 1 ready pie crust baked and cooled
    • 8 oz package cream cheese softened
    • ½ cup packed light brown sugar
    • 1 cup pure pumpkin puree not pie filling
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon ground cinnamon
    • ¼ teaspoons ground cloves
    • ⅛ teaspoons ground nutmeg
    • ⅛ teaspoon ground ginger
    • 1 cup heavy whipping cream
    • ¼ teaspoon cream of tartar (optional (optional, see note)

    Instructions
     

    • If using a pie crust dough, defrost one sheet of dough and place in a pie plate.
    • Crimp edges, prick the bottom with a fork and bake in 400 degree oven for 10 to 12 minutes, or until the crust is golden.
    • In a large mixing bowl, beat cream cheese for 30 seconds.
    • Add brown sugar and beat until smooth.
    • Add vanilla, spices and pumpkin puree. Beat until well mixed and smooth.
    • In another mixing bowl, whip cream until stiff peaks form. (see note for tips)
    • Using a rubber spatula, add ⅓ of whipped cream to the pumpkin cream cheese mixture and gently fold in (do not whisk or mix).
    • Add the rest of the whipped cream and fold in gently, until no white streaks remain in the filling.
    • Scoop the filling out onto the cooled crust. Spread with an offset spatula. Make decorative swirls or peaks.
    • Place the pie in refrigerator for at least 2 hours to set. You can also refrigerate it overnight.
    • Keep the leftovers chilled for up to 2 days.

    Video

    Notes

    • The cream of tartar is always recommended added to whipped cream during the whipping process, to help stabilize the cream. You know when the cream is whipped, if you lift the mixer beaters and the peaks of cream are stiff. Do not over-whip the cream. The total time includes the chilling time, required for setting.
    • You can make this pie ahead of time and store for up to 2 days. Another big plus! You can dress it up with a dollop of whipped cream, a dash of nutmeg and maybe even a drizzle of caramel sauce. Or you can have it plain and simple. Whatever you decide, you will absolutely love this pie!

    Nutrition

    Calories: 374kcal | Carbohydrates: 28g | Protein: 4g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 206mg | Potassium: 183mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5630IU | Vitamin C: 1.5mg | Calcium: 76mg | Iron: 1.2mg
    Tried this recipe?Leave a comment with rating below!

    If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

    MORE DELICIOUS PUMPKIN RECIPES:

    Pumpkin Lush Dessert Recipes - layered creamy dessert on perfect cracker crust.

    Pumpkin Spice Crumb Bars - easy pumpkin treat with irresistible crumb topping.

    Pumpkin Cheesecake Bars - creamy and spiced pumpkin cheesecake in a bar form. So easy and delicious!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. NTB says

      November 17, 2022 at 10:12 pm

      I can't wait to make (and eat) this! Can I use cool whip (shelf stable whipped cream, thawed)?

      Reply
    2. Chris Gleason says

      November 24, 2019 at 12:31 pm

      5 stars
      Will this keep longer than two days in the fridge?

      Reply
      • Anna says

        November 25, 2019 at 12:29 am

        Hi Chris! I am always trying to be safe when recommending refrigeration time. Keeping it in the fridge should not change the texture. Three days will most likely be okay too. After that, there is a chance the top will dry out. I hope this helps!

        Reply
    3. Callie says

      October 18, 2019 at 10:42 am

      So fantastic! I used ginger snap cookies for the crust instead of graham crackers.

      Reply
    4. Nellie says

      October 28, 2016 at 1:24 pm

      This looks absolutely wonderful!

      Reply
      • Anna@CrunchyCreamySweet says

        November 01, 2016 at 9:46 pm

        Thank you, Nellie!

        Reply
    5. Megan says

      October 28, 2016 at 1:41 am

      5 stars
      This is wonderful!

      Reply
      • Anna@CrunchyCreamySweet says

        November 01, 2016 at 9:46 pm

        Thanks, Megan!

        Reply
    6. Holy says

      October 27, 2016 at 9:07 pm

      5 stars
      This is so delish!

      Reply
      • Anna@CrunchyCreamySweet says

        November 01, 2016 at 9:47 pm

        Thank you!

        Reply
    7. Lane & Holly says

      October 27, 2016 at 12:39 pm

      I love how light and beautiful this pie looks! Delicious!

      Reply
      • Anna@CrunchyCreamySweet says

        November 01, 2016 at 9:47 pm

        Thanks, ladies!

        Reply
    8. Ramona W says

      November 12, 2014 at 1:32 pm

      I love the lightness of this pie... all I needs is a fork. 🙂

      Reply
    9. Stacey says

      November 07, 2014 at 1:06 pm

      This looks amazing, so light and creamy! I never feel like heavy pumpkin pie immediately after turkey dinner either, so this looks like the perfect answer to that problem! Then maybe we wouldn't have to wait a couple hours for dessert!

      Reply
    10. heather says

      November 07, 2014 at 10:43 am

      this is a pie that even I can handle - and i am all about a store bought crust - but I bet this would be SO good with a graham cracker crust.

      Reply
    11. Jocelyn says

      November 07, 2014 at 10:27 am

      5 stars
      I am loving how creamy and fluffy this pie is!!!

      Reply
    12. Katerina says

      November 07, 2014 at 9:11 am

      I wanna dive into this asap! I love the thickness, creaminess, richness... bring it on!!

      Reply
    13. Martha says

      November 07, 2014 at 9:07 am

      5 stars
      What a gorgeous pie - and thanks for sharing the tip about the cream of tartar.

      Reply
    14. Beth says

      November 07, 2014 at 8:23 am

      I'm not a huge fan of traditional pumpkin pie, so I definitely am intrigued by this version!

      Reply

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