Pumpkin Mousse Pie
Indulge in the creamy decadence of Pumpkin Mousse Pie, a no-bake delicacy that combines autumn’s signature flavors with a luxuriously light texture. This dessert features a buttery graham cracker crust as the base for a velvety mousse made with spiced pumpkin puree, fluffy whipped cream, and tangy cream cheese. Infused with warm notes of cinnamon, nutmeg, and ginger, every bite delivers a perfect balance of sweetness and spice. With just 25 minutes of prep time, this pie is an effortless way to elevate any holiday table or cozy fall gathering. Serve it chilled with a dollop of whipped cream and a sprinkle of pumpkin spice for a show-stopping finish that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 1 cup Heavy cream
- 8 ounces Cream cheese, softened
- 0.5 cup Powdered sugar
- 1 cup Canned pumpkin puree
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 1 teaspoon Vanilla extract
- 1 cup Whipped cream (optional, for garnish)
- 0.25 teaspoon Ground cinnamon or pumpkin spice (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium-sized bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust for 8-10 minutes, then let it cool completely on a wire rack.
In a chilled mixing bowl, whip the heavy cream until stiff peaks form. Set aside in the refrigerator.
In another large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, about 2-3 minutes.
Add the pumpkin puree, ground cinnamon, nutmeg, ginger, and vanilla extract to the cream cheese mixture. Beat until well combined and fluffy.
Gently fold in the whipped cream using a spatula until fully incorporated, being careful not to deflate the mixture.
Spoon the pumpkin mousse into the cooled graham cracker crust, spreading it out evenly.
Refrigerate the pie for at least 4 hours, or until set. Overnight refrigeration is ideal for the best texture.
Before serving, garnish the pie with whipped cream and a light dusting of cinnamon or pumpkin spice, if desired.
Slice and enjoy your creamy, spiced Pumpkin Mousse Pie!
Nutrition Facts
Calories |
4301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.8 g | 427% | |
| Saturated Fat | 201.3 g | 1007% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 2016 mg | 88% | |
| Total Carbohydrate | 276.4 g | 101% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 160.3 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1192 mg | 25% | |
*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.
