Introduction

This No Bake Pumpkin Mousse Pie is a creamy, spiced treat perfect for fall gatherings or any time you crave pumpkin flavor without turning on the oven. Featuring a crunchy Biscoff cookie crust and a light, fluffy pumpkin mousse, this pie is both elegant and easy to make.

A slice of pie is shown on a white plate with a silver fork next to it. The pie has three layers: the bottom layer is a dark brown crumbly crust, the middle layer is thick and light brown, and the top layer is a fluffy white cream dusted with light brown powder. The edges of the crust are higher than the filling, holding it in place. The scene has a soft focus on a white marbled textured surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (8.8 ounce or 250 gram) package Biscoff / Speculoos cookies
7 tablespoons (99 grams) unsalted butter, melted
1 cup (237 grams) heavy whipping cream, cold
4 ounces (113 grams) cream cheese, at room temperature
1/4 cup (50 grams) light brown sugar
1/2 cup (122 grams) canned pure pumpkin puree
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 cup (237 grams) heavy cream, cold (for whipped cream)
3 tablespoons (23 grams) powdered sugar, sifted
1 teaspoon vanilla extract (for whipped cream)
1 teaspoon ground cinnamon (for whipped cream)

Instructions

Step 1: Spray a 9-inch pie dish with cooking spray. Place the Biscoff cookies in a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is moistened. Press the crust evenly into the bottom and up the sides of the pie dish.
Step 2: In a mixer fitted with the whisk attachment, beat 1 cup of cold heavy whipping cream until medium-stiff peaks form. Set aside.
Step 3: In a separate large bowl, use a mixer with the paddle attachment to beat the cream cheese on medium-high speed until smooth and creamy, about 30 seconds. Add the brown sugar, pumpkin puree, vanilla, cinnamon, cloves, nutmeg, and ginger. Beat until fully combined, scraping the bowl as needed.
Step 4: Gently fold the whipped cream into the pumpkin mixture until combined. Spread the mousse evenly into the prepared crust. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to set.
Step 5: For the whipped cream topping, beat the cold heavy cream in a large bowl until it begins to thicken. Add the powdered sugar, vanilla, and cinnamon, and continue whipping until medium peaks form.
Step 6: Just before serving, spread the whipped cream over the pie. Optionally, sprinkle with a bit more cinnamon for garnish. Serve chilled.

Tips & Variations

Use Biscoff or Speculoos cookies for a rich, spiced crust, or substitute with graham crackers if preferred.
For a firmer mousse, consider folding in a small amount of gelatin dissolved in warm water before chilling.
To enhance the spice, double the cinnamon but keep cloves modest to avoid overpowering the pie.
Add a tablespoon of powdered sugar to the mousse for extra sweetness.
Make the whipped cream topping with gelatin to help it hold its shape longer.

Storage

Store the pie covered in the refrigerator for up to 2 days. Add the whipped cream topping shortly before serving for the best presentation. If added earlier, the whipped cream may lose some volume but remains tasty. You can freeze the pie before adding whipped cream for up to one month; thaw overnight in the refrigerator before topping and serving.

How to Serve

A slice of pie sits on a white plate on a white marbled surface, showing three distinct layers: the bottom layer is a dark brown crumbly crust, the middle layer is a light orange creamy filling with a smooth texture, and the top layer is a thick white whipped cream dusted lightly with a brown powder, likely cinnamon or cocoa, arranged evenly across the top. A silver fork rests on the plate near the pie slice, and the background shows blurred white plates and a textured yellow-brown cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, prepare the crust and mousse up to 2 days in advance and keep refrigerated. Add the whipped cream topping just before serving for best results, although it can be added up to a day early if needed.

Can this pie be frozen?

Yes, you can freeze the pie without the whipped cream for up to one month. Thaw it overnight in the refrigerator before adding whipped cream and serving. Note that freezing may slightly change the texture of the mousse.

No Bake Pumpkin Mousse Pie Recipe

Print Recipe

★★★★★

4.9 from 104 reviews

This No Bake Pumpkin Mousse Pie features a crunchy Biscoff cookie crust filled with a smooth, spiced pumpkin mousse topped with homemade cinnamon whipped cream. Perfect for fall gatherings, this easy-to-make dessert requires no baking and sets in the refrigerator, offering a creamy, flavorful treat with warm spices like cinnamon, cloves, nutmeg, and ginger.

Author: Dana
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

For the crust:

1 (8.8 ounce or 250 gram) package Biscoff / Speculoos cookies
7 tablespoons (99 grams) unsalted butter, melted

For the pumpkin mousse:

1 cup (237 grams) heavy whipping cream, cold
4 ounces (113 grams) cream cheese, at room temperature
1/4 cup (50 grams) light brown sugar
1/2 cup (122 grams) canned pure pumpkin puree
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger

For the whipped cream:

1 cup (237 grams) heavy cream, cold
3 tablespoons (23 grams) powdered sugar, sifted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Instructions

Make the crust: Spray a 9-inch pie dish with cooking spray. Place the cookies in the bowl of a food processor. Pulse until finely ground. Add the melted butter and pulse until the mixture is moistened. Press the mixture evenly into the bottom and up the sides of the prepared pie dish to form the crust.
Make the pumpkin mousse: In the bowl of an electric mixer fitted with the whisk attachment, beat the cold heavy whipping cream until medium-stiff peaks form. Set aside. In a separate large bowl, use an electric mixer fitted with the paddle attachment to beat the cream cheese on medium-high speed until smooth and creamy, about 30 seconds. Add the light brown sugar, pumpkin puree, vanilla extract, cinnamon, cloves, nutmeg, and ginger and continue to beat until very well combined with no pockets of cream cheese remaining, scraping down the bowl as needed. Gently fold the whipped cream into the pumpkin mixture until fully combined. Spread the mousse evenly into the prepared crust. Cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
Make the whipped cream topping: In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cold heavy cream until it begins to thicken. Add the powdered sugar, vanilla extract, and cinnamon, then continue whipping until medium peaks form.
Assemble and serve: Shortly before serving, spread the whipped cream evenly over the pumpkin mousse pie. Optionally, sprinkle more ground cinnamon on top for garnish. Slice and serve chilled for the best texture and flavor.

Notes

The pie can be made ahead and stored covered in the refrigerator for up to 2 days. Add the whipped cream topping shortly before serving for the best presentation.
Whipped cream can be added up to 1 day prior if a less firm topping is acceptable.
You can freeze the pie before adding whipped cream for up to one month. Thaw overnight in the refrigerator before topping and serving. Texture may slightly change after freezing.

Keywords: No bake pumpkin mousse pie, pumpkin mousse, Biscoff crust, easy pumpkin pie, no bake pumpkin dessert