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No Bake Pumpkin Mousse Pie Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://dishedbydana.com/no-bake-pumpkin-mousse-pie-recipe/