No-Bake Pumpkin Mousse Pie
A gingersnap crumb crust is topped with a layer of rich pumpkin mousse, then finished off with a layer of homemade whipped cream in this cool, creamy twist on a Thanksgiving classic.
Servings: 8 -10 servings
Calories: 511kcal
Ingredients
For the crust
- 1.5 cups gingersnap cookie crumbs
- 6 tablespoons butter melted
For the pumpkin mousse
- 1 1/4 cups heavy whipping cream
- 4 ounces cream cheese softened
- 1/3 cup sugar
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla
- 1 1/2 teaspoons pumpkin pie spice
For the whipped cream
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
Instructions
- To make the crust, combine gingersnap crumbs and melted butter in a medium bowl. Press mixture into the bottom and up the sides of a 9-inch pie plate.
- To make the pumpkin mousse, beat 1 1/4 cups heavy cream with an electric mixer until stiff peaks form. Set aside.
- In a separate bowl, beat the cream cheese until light and fluffy. Stir in the brown sugar, pumpkin puree, vanilla and pumpkin pie spice until well combined.
- Fold the whipped cream into the pumpkin mixture. Spread pumpkin mousse evenly into the prepared crust. Cover and refrigerate until set, at least 6 hours, or overnight.
- Before serving, beat the ingredients for the whipped cream until medium stiff peaks form. Spread the whipped cream over the pie. Garnish with additional cinnamon, if desired.
Video
Nutrition
Serving: 1g | Calories: 511kcal | Carbohydrates: 40g | Protein: 5g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 280mg | Fiber: 1g | Sugar: 19g