Frozen Pumpkin Mousse Pie
Indulge in the creamy, spiced decadence of this Frozen Pumpkin Mousse Pie, the ultimate no-bake pumpkin dessert that's perfect for fall gatherings or any occasion that calls for a touch of seasonal sweetness. Featuring a buttery graham cracker crust baked to golden perfection, this pie is filled with a light and airy pumpkin mousse made with real pumpkin puree, warm pumpkin pie spice, and velvety cream cheese. Fluffy whipped cream is gently folded into the filling, creating a luxurious texture that melts in your mouth. Topped with optional dollops of whipped cream and a sprinkle of cinnamon, this pie is a show-stopping treat that can be prepared ahead and stored in the freezer for effortless entertaining. Ready in just 30 minutes of prep time and guaranteed to impress, this dessert is a must-try for pumpkin lovers and mousse aficionados alike.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 1 cup Pumpkin puree
- 1.5 teaspoons Pumpkin pie spice
- 8 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1.25 cups Heavy whipping cream
- 0.5 cup Extra whipped cream (optional, for garnish)
- 0.25 teaspoon Ground cinnamon (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and have the texture of wet sand.
Press the mixture firmly into a 9-inch pie plate, covering the bottom and sides evenly to form the crust.
Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely.
In a large mixing bowl, combine pumpkin puree and pumpkin pie spice. Mix well to combine and set aside.
Using a hand or stand mixer, beat the softened cream cheese and powdered sugar together on medium speed until smooth and creamy.
Add the pumpkin mixture and vanilla extract to the cream cheese mixture. Beat until fully combined.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Be careful not to overwhip.
Gently fold the whipped cream into the pumpkin mixture in three additions, being careful to maintain the light and airy texture.
Spoon the pumpkin mousse filling into the cooled graham cracker crust, smoothing the top with a spatula.
Cover the pie with plastic wrap or aluminum foil and freeze for at least 4 hours, or until fully set.
Before serving, allow the pie to sit at room temperature for 10–15 minutes to soften slightly for easier slicing.
Garnish with extra whipped cream and a sprinkle of ground cinnamon, if desired.
Slice and serve immediately. Store leftovers in the freezer.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 26.8 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 136 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
