Fall Desserts: Easy No Bake Pumpkin Mousse Pie Recipe

Today in class I took a poll and out of 80 students over 65 liked pumpkin pie!  I was a little surprised and a lot delighted to know that the pumpkin pie lab before Thanksgiving will not go unloved.  It is one of my favorite projects with each class.  Every group makes a pumpkin pie and the day before Thanksgiving break we sit down, eat pumpkin pie and talk about what we are thankful for.  I am thinking that this No Bake Pumpkin Mousse Pie might also be a great option.  Keep scrolling to see how simple it is.

Making a pie from scratch is awesome but I am more of a simple is better kind of girl.  No bake pies and cheesecakes are what I normally make and thankfully they are delicious just the same.

Finding a no bake pumpkin pie was high on my list of to do’s this Fall.  I love pumpkin pie {just like my students} but sometimes you want a change and a recipe that doesn’t take quite so long.

This recipe is perfect.  From the store bought pecan crust to the cinnamon whipped topping, this No Bake Pumpkin Mousse Pie will certainly be added to my Thanksgiving menu and should be on yours too.

How to make a No Bake Pumpkin Mousse Pie

Begin by beating cream cheese until it is smooth.  I like to use a hand held mixer for the job.  It took about 30 seconds to get it to the right consistency.

Then add the brown sugar, pumpkin, vanilla and spices.  Continue to beat with the mixer until it is well combined.

The goal is to mix until there are no more visible pockets of cream cheese.

The mixture will be a beautiful shade of orange with flecks of pumpkin spice.

Finally, add the whipped topping to the mixture.  Gently fold it into the pumpkin mixture until it is combined.

It is important to do this gently because if you mix it too fast you could easily deflate the whipped topping which will not give you a nice and fluffy filling.

The final filling will be a light orange color and the mixture will be smooth and silky.

This was the first time I used this pecan crust {and this isn’t sponsored} but it was fabulous!

What Other Kind of Crust Could I Use?

• Graham Cracker Crust
• Frozen or Refrigerated Pie Crust {pre-baked}
• Vanilla Wafer Crust

Pour the filling into the crust and spread it out into an even layer. I like to use an offset spatula.

Refrigerate for at least 4 hours to allow the mousse to set up before adding the whipped topping.

I always love to show how the plastic cover that you remove can be reused.  This is something I was not aware of for a long time…so disregard if you already know. 🙂

The last step is to flavor the whipped topping with a little cinnamon.  Add it to the whipped topping and gently mix.

Can I Use Homemade Whipped Cream Instead of Whipped Topping?

Absolutely!  Making homemade whipped cream is really simple {1 cup heavy whipping cream, 3 tablespoons powdered sugar and 1/2 teaspoon vanilla extract}.  

In fact, it is one of my students’ very favorite things to make!

Once the mousse has set up, add the cinnamon whipped topping to the top of the filling and spread out into an even layer.

Then this glorious No Bake Pumpkin Mousse Pie is ready to serve.  Make it for your holiday dessert table or even just as a pumpkin pie alternative.  Everyone will love this pie!

Tips for making No Bake Pumpkin Mousse Pie:

• Use pumpkin puree and not pumpkin pie filling.  Pumpkin pie filling is already sweetened and has spices, so it would over power this filling.
• Make sure your cream cheese is at room temperature.  Otherwise you won’t get the light and fluffy cream cheese you are hoping for in the first step.
• Let the filling set up in the pie crust for at least 4 hours.  This amount of time will allow the filling to set up perfectly and cut just the way you want it to.

Do you like No Bake Desserts?  Try these recipes…

• No Bake Chocolate Chip Cookie Cheesecake
• Easy No Bake Cookies
• No Bake Strawberry Cheesecake
• No Bake Twix Bar Cake
• Muddy Buddy Cookies
• Golden Oreo No Bake Cheesecake