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While Pumpkin Hand Pies and Pumpkin Cheesecake are both great fall dessert options, this No-Bake Pumpkin Mousse Pie ranks number one at my house. It is the perfect combination of both desserts and is always highly requested. I love adding it to my Thanksgiving Dessert Table.
A Quick Look at this Recipe
- Recipe Name: Pumpkin Mousse Pie
- Prep Time: 15 minutes
- Chill Time: This no-bake pumpkin pie needs to be set up for 4 hours.
- Servings: 10 slices of pie
- Time Saving “Practically Homemade” Ingredients: Graham Cracker Crust, Pumpkin Puree, Whipped Topping
Table of Contents
Ingredients Needed for this Recipe
- Pre-made Pie Crust- I like to use a graham cracker crust from the baking section of the grocery store.
- Cream Cheese- Helps to give the pumpkin mousse a thick texture.
- Pumpkin Puree- Not to be confused with pumpkin pie filling, which has sugar and spices. Pumpkin puree allows you to be able to be in control of sweetness and spice levels.
- Whipped Topping- Added to give the pie a light consistency. I have also used this homemade whipped cream and it worked well too.
- Pumpkin Pie Spice- You can purchase it from the grocery store or make homemade pumpkin pie spice.
See recipe card for full information on ingredients and quantities.
What Other Kind of Crust Could I Use?
- Homemade Graham Cracker Crust
- Frozen or Refrigerated Pie Crust {pre-baked}
- Vanilla Wafer Crust
- A Biscoff Cookie, Ginger Snap, Pecan Sandies or Oreo Cookie Crust would also be amazing.
How to make a No Bake Pumpkin Mousse Pie
- Add the softened cream cheese and brown sugar to a bowl and use an electric mixer until creamy. Then add the pumpkin puree, pumpkin pie spice and vanilla.
- Continue mixing until the ingredients are evenly distributed and then add the whipped topping. Fold it into the pumpkin mixture until it is completely incorporated.
- Add the pumpkin mousse pie filling to the prepared pie crust. Spread it out into an even layer and refrigerate for 4 hours.
- To serve, remove the pie from the refrigerator. Pipe or spread whipped topping to top of the pie and serve.
Expert Tips
- Add the ready made pie crust to a pie plate. This not only makes it look great {and more “homemade”} but it also makes it stable and easy to transport the pie.
- Make sure the cream cheese is at room temperature. If you try to use cold cream cheese it will not give you the smooth texture you want.
- Don’t skimp on the chilling time. While the pumpkin mousse pie filling will be semi-set by 2 hours, 4 hours to overnight gives it the best structure.
- Make this recipe in individual cups/servings. I like to use small mason jars, place a vanilla wafer in the bottom for the crust and divide the filling between 10 jars.
Storage and Freezing
Store: Leftover Pumpkin Mousse Pie should be kept in the refrigerator covered tightly with plastic wrap for up to 4 days.
Freeze: No-Bake Pumpkin Mousse Pie can be frozen for a couple of weeks. To serve, thaw the pie overnight in the refrigerator, then top with the whipped topping and slice.
Pumpkin Mousse Pie Recipe FAQs
While both pies have the iconic pumpkin flavor and light texture, the difference is in the ingredients. Pumpkin Mousse Pie is made with whipped cream or whipped topping and Chiffon Pie is made with gelatin or egg whites.
Yes! It is actually best when it is made a day ahead of time. It gives the pie lots of time to set up and makes it a great pie for holidays when you are working ahead.
Do you love easy to make pies? Try these recipes…
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @practicallyhomemade on Pinterest!
No Bake Pumpkin Mousse Pie Recipe
Ingredients
- 1 ready made graham cracker crust
Pumpkin Mousse Filling
- 8 ounces cream cheese , {softened}
- ½ cup brown sugar, {packed}
- 15 pounces pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 8 ounces whipped topping , {thawed}
Topping
- 8 ounces whipped topping , {thawed}
- ¼ teaspoon cinnamon or pumpkin pie spice
Instructions
Pumpkin Mousse Filling
- Beat softened cream cheese and brown sugar on medium speed until smooth and creamy {about 30 seconds}. Add the pumpkin puree, vanilla extract and pumpkin pie spice. Continue to beat until it is well combined and no pockets of cream cheese remain. Gently fold in whipped topping until it is completely combined. Spread filling into ready made crust. Cover and refrigerate until set {at least 4 hours}.
Topping
- To serve, top with whipped topping and a sprinkle of cinnamon or pumpkin pie spice. Serve or refrigerate for up to 4 days.
Notes
- Want to make a homemade pie crust? Make a homemade graham cracker crust or vanilla wafer crust in a 9 inch pie plate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What size whipped topping?
It is a 8 oz. tub of whipped topping. I just updated the recipe. 🙂