Description
A delightful and easy-to-make Pumpkin Mousse Pie with a gingersnap crust, perfect for fall gatherings.
Ingredients
Scale
- Gingersnap Crust
- 2 cups gingersnap cookie crumbs
- ½ cup unsalted butter, melted
- ¼ teaspoon kosher salt
- Pumpkin Mousse
- 8 oz cream cheese, room temperature
- 1 cup powdered sugar
- 1 cup pure pumpkin puree
- ½ tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 cup heavy whipping cream, very cold
- Cinnamon Whipped Cream
- 1 cup heavy whipping cream, very cold
- 2 tablespoons powdered sugar
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- In a food processor or blender, pulverize the gingersnap cookies into very fine crumbs. Transfer to a large bowl, add the melted butter and salt and combine with a fork until all crumbs are fully moistened.
- Press the crumbs into a 9” pie plate, compacting it firmly into the bottom and sides. Refrigerate while you prepare the filling.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat together the cream cheese and powdered sugar until smooth.
- Add the pumpkin puree, vanilla, and pumpkin pie spice and mix into the cream cheese.
- Add the heavy whipping cream to a different bowl and use the whisk attachment (or hand mixer) to whip the heavy cream to stiff peaks. Use a rubber spatula to fold the whipped cream into the pumpkin mixture in two batches, until light, fluffy, and completely combined.
- Add the mixture to the pie crust and spread evenly. Refrigerate for at least 3 hours until set.
- Add the heavy whipping cream, powdered sugar, maple syrup, cinnamon, and vanilla to the bowl and use the whisk attachment (or a handheld mixer) to whip the heavy cream to soft-stiff peaks.
- Spread and swoop on top of the pumpkin mousse filling, then slice and serve.
Notes
- Ensure the heavy whipping cream is very cold for best results.
- For a sweeter mousse, adjust the powdered sugar to taste.
- This pie can be made a day in advance for convenience.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Pumpkin Mousse Pie, Dessert, Fall Recipe, No-Bake Pie