Low Fat Pumpkin Mousse Pie
Indulge in the creamy decadence of this Low Fat Pumpkin Mousse Pie—a guilt-free dessert that’s as flavorful as it is light! Perfect for fall gatherings or whenever you're craving something sweet, this no-bake treat features a velvety pumpkin mousse filling made with low-fat cream cheese, unsweetened pumpkin puree, and nonfat Greek yogurt, all lightly sweetened with your choice of sugar substitute or granulated sugar. Elevated with the warm essence of pumpkin pie spice and a hint of vanilla, the mousse is folded with fluffy whipped topping and set atop a crunchy, classic graham cracker crust. With just 20 minutes of prep and a few hours to chill, this pie delivers a rich, airy texture without unnecessary fat, making it a healthier alternative for the holidays. Serve it with an extra dollop of whipped topping and a sprinkle of spice for a show-stopping dessert that feels indulgent yet refreshingly light.
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Recipe Information
Ingredients
- 1 9-inch crust Graham cracker crust (pre-made or homemade)
- 1 cup Pumpkin puree (unsweetened)
- 4 ounces Low-fat cream cheese, softened
- 1 cup Plain nonfat Greek yogurt
- 0.33 cup Sugar substitute or granulated sugar
- 1 teaspoon Pumpkin pie spice
- 1 teaspoon Vanilla extract
- 1 cup Low-fat whipped topping
- 1 packet (about 0.25 ounces) Gelatin powder (unflavored)
- 0.25 cup Cold water
- 0.25 cup Boiling water
Instructions
In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 minutes to bloom.
Add the boiling water to the bloomed gelatin and stir until completely dissolved. Set aside to cool slightly.
In a large mixing bowl, beat the softened low-fat cream cheese using an electric mixer until smooth and creamy.
Add the pumpkin puree, Greek yogurt, sugar substitute (or granulated sugar), pumpkin pie spice, and vanilla extract to the bowl. Mix until well combined.
Slowly pour in the slightly cooled gelatin mixture, and continue to mix until everything is fully incorporated.
Gently fold in the low-fat whipped topping using a spatula, being careful not to overmix to maintain the airy texture.
Pour the mousse filling into the prepared 9-inch graham cracker crust and smooth the top with a spatula.
Refrigerate the pie for at least 4 hours, or until the mousse is fully set.
Optional: Garnish each slice with a dollop of additional whipped topping and a sprinkle of pumpkin pie spice before serving.
Nutrition Facts
Calories |
2073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1904 mg | 83% | |
| Total Carbohydrate | 255.0 g | 93% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 98.4 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 619 mg | 48% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1827 mg | 39% | |
*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.
