Sliced Thanksgiving Pumpkin Mousse Pie with a dollop of whipped cream on top, a perfect holiday treat!
Easy to make with a homemade graham cracker crust, a creamy and fluffy mousse filling, and then topped with freshly whipped cream. Three layers that pair perfectly together with warm pumpkin spices throughout and pure pumpkin!
Are you looking for a scrumptious Thanksgiving dessert that’s easy to make and requires no baking? Look no further! Our Thanksgiving Pumpkin Mousse Pie is the perfect addition to your holiday feast. This delightful treat will have your family and friends asking for seconds.
This no bake dessert has three different layers with only a few ingredients for each. Because it’s no bake, the prep time is not very long, and it’s simply a matter of using a few different mixing bowls to create each layer to the pie.
How To Store Leftover Pumpkin Mousse Pie?
Wrap the pie dish in plastic wrap, then store it in the refrigerator for 2-3 days. I do not recommend freezing this pie since the texture will change and the pie will become watery and soggy when it thaws.
If you want to prepare it ahead of time, it works great for that!
I recommend making it no further than 24 hours ahead of time. Allow the pie to refrigerate for up to 24 hours before adding the whipped cream on top and serving.
Celebrate Thanksgiving with our easy recipe. Indulge in the rich, creamy goodness of this delightful dessert that will leave your guests craving for more. Enjoy your no-bake Thanksgiving Pumpkin Mousse Pie with friends and family!
Pumpkin Mousse Pie
Course: No bake, Dessert, PieCuisine: AmericanDifficulty: Easy12
servings20
minutes6
hours20
minutesA delicious slice of Thanksgiving Pumpkin Mousse Pie with a dollop of whipped cream on top, ready to be served.
Ingredients
- For the Graham Cracker Crust:
2 ½ cups graham crackers crumbs
6 tablespoons unsalted butter, melted
4 tablespoons sugar
- For the Pumpkin Mousse:
8 oz full-fat cream cheese room temperature
1 can (15 oz) 100% pure pumpkin
1/3 cup packed light brown sugar
1½ teaspoons vanilla extract
1 teaspoon pumpkin pie spice
2 cups whipped topping (Cool Whip or homemade)
- For the Topping:
2 cups heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
Ground Cinnamon, optional
Directions
- Lightly spray a 9-inch pie dish with nonstick cooking spray. Set aside.
- To make crust:
- In a medium bowl, combine graham cracker crumbs, sugar and melted butter, mix until well combined
- Press the graham cracker crust mixture into the prepared pie dish making sure to firmly press it into the bottom and about halfway up the sides of the pie dish. Use very slightly wet fingers or the bottom of a measuring cup to press the crust in.
- Cover with plastic wrap and place the crust inside the freezer while you are preparing the pumpkin mousse recipe.
- To make Pumpkin Mousse:
- Add the cream cheese and pure pumpkin to the bowl of a stand mixer fitted with the whisk attachment or use a large bowl and an electric hand mixer. Mix on low speed, increasing speed as needed, until it’s fluffy and combined well.
- Add in the brown sugar, vanilla extract, and pumpkin pie spice. Mix on medium speed until the mousse is smooth and everything is incorporated.
- Gently fold in the whipped topping, using a silicone spatula or wooden mixing spoon, until it is light and fluffy
- Remove the pie dish from the freezer and add the mousse mixture into it, making sure to smooth out the top. Cover the pie plate with plastic wrap or a lid and refrigerate at least 6 hours or up to overnight.
- To make Whipped Cream :
- Beat the heavy whipping cream until stiff peaks form
- Add the powdered sugar and vanilla extract and whip just until combined.
- Spread the homemade whipped cream over top the pumpkin mousse pie and sprinkle with ground cinnamon to garnish, if desired.
- Serve
