The holiday season always feels like a whirlwind to me. Between managing work and family, I barely have time to think about dessert. That’s why I love this no bake pumpkin mousse pie—it’s creamy, airy, and frees up precious oven space for everything else. It chills for at least 6 hours, but the hands-on prep is quick and easy, making it my go-to comforting fall treat.
Table of Contents
Why This is the BEST No Bake Pumpkin Mousse Pie Recipe
- Foolproof and Guaranteed to Set: I break down the science behind why this mousse sets perfectly every time, so no more runny disappointments.
- Incredibly Light & Fluffy Texture: The folding technique I use creates an airy, cloud-like mousse that’s utterly irresistible.
- The Perfect Biscoff Crust: Using Biscoff cookies and the ideal butter ratio ensures a flavorful crust that holds together beautifully without crumbling.
Your Guide to the Key Ingredients
A Quick Guide to Canned Pumpkin
It’s important to use 100% pure pumpkin puree, not pumpkin pie filling. Pure pumpkin puree contains no added sugars or spices, which keeps the flavor balanced and lets you control sweetness. Some brands, like Libby’s or organic options, may have slightly different water content, but this recipe has been tested to work well regardless, so no worries there.
Ingredient Notes & A Few Smart Swaps
- Cream Cheese: Full-fat and at room temperature for smoothness and stability. For another delicious easy party appetizer featuring cream cheese, try our classic cheese ball.
- Heavy Cream: Must be cold; helps create stiff peaks so the mousse sets beautifully.
- Biscoff Cookies: They give the crust a unique caramelized flavor that’s perfect with pumpkin.
If you prefer less sugar, you can swap the 1/4 cup light brown sugar with about 3 tablespoons of a monk fruit/erythritol blend without affecting texture.
How to Make No Bake Pumpkin Mousse Pie (Step-by-Step)
This pie has three key components: crust, filling, and topping.
Making the Crust
- Spray your pie dish with cooking spray.
- Pulse Biscoff cookies in a food processor until finely ground. Add melted butter and pulse until moistened.
- Press cookie mixture into the bottom and up the sides of the pie dish firmly.
Preparing the Mousse Filling
- Beat cold heavy cream in a mixer fitted with the whisk attachment until medium-stiff peaks form; set aside.
- Beat cream cheese with brown sugar, pumpkin puree, vanilla, cinnamon, cloves, nutmeg, and ginger until smooth and fully combined.
- Gently fold whipped cream into the pumpkin mixture until fully combined.
- Spread filling into the crust, cover with plastic wrap, and refrigerate at least 6 hours or overnight.
Making the Whipped Topping
- Beat cold heavy cream until it starts to thicken.
- Add powdered sugar, vanilla, and cinnamon, then continue beating until medium peaks form.
- Spread the whipped topping over the chilled pie before serving, garnishing with extra cinnamon if desired.
The Secret to a Light Mousse: Mastering the Fold
Folding means using a spatula to cut down the center of the whipped cream mixture, scraping along the bottom, and gently lifting and folding the mixture over itself. This technique preserves the air whipped into the cream, giving your mousse a delicate, fluffy texture. Stirring vigorously would deflate the cream, resulting in a dense and heavy dessert. A short GIF or video here would be invaluable to see folding in action.
3 Foolproof No-Bake Crust Variations
You can easily swap the Biscoff crust to suit your tastes or dietary needs using these ratios:
| Crust Type | Cookie/Cracker Amount | Melted Butter |
|---|---|---|
| Gingersnap | 12 oz (about 50 cookies) | 6 tablespoons |
| Graham Cracker | 10 full sheets (1.5 cups crumbs) | 7 tablespoons |
| Gluten-Free | 2 cups fine almond flour | 4 tablespoons |
Tips for the Perfect Pie, Every Single Time
- For Picture-Perfect Slices: Freeze the pie for 20-30 minutes before cutting. Use a long, sharp knife dipped in hot water and wiped clean between each slice.
- The Science of Stability: Rely on full-fat cream cheese and heavy cream whipped to stiff peaks to avoid a runny mousse.
- Make-Ahead Thanksgiving Timeline: This pie is a perfect addition to your Thanksgiving spread. For another delicious and easy holiday dessert option, check out our Pecan Pie Bars. While planning your meal, don’t forget an amazing homemade cranberry sauce to complete the feast.
- 2 Days Ahead: Prepare crust.
- 1 Day Ahead: Make filling and refrigerate overnight.
- Serving Day: Whip topping and garnish.
- For a Topping that Lasts: Add a pinch of cornstarch or unflavored gelatin to whipped cream to keep it stabilized for longer use.
Storing, Freezing, and Transporting Your Pie
Storing and Freezing Instructions
Keep the pie covered in the refrigerator for up to 4 days, as desserts containing milk and cream must be refrigerated to remain food safe. To freeze, omit the whipped topping; wrap the pie well and freeze for up to 1 month. Thaw slowly in the refrigerator for best results.
How to Safely Transport Your Pie
Use a pie carrier or sturdy box to keep it flat. Keep the pie chilled in a cooler with ice packs until ready to serve to maintain its shape and freshness, noting that cream-based pies should not be out of the refrigerator for more than two hours.
Ingredients For the Crust
1 (8.8 ounce or 250 gram) package Biscoff / Speculoos cookies
- 7 tablespoons (99 grams) unsalted butter, melted
For the Mousse Filling
- 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 Topping
- 1 cup (237 grams) heavy cream, cold
- 3 tablespoons (23 grams) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
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 butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish.
Mousse Filling
- In the bowl of an electric mixer fitted with the whisk attachment, beat the 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 in the brown sugar, pumpkin puree, vanilla, cinnamon, cloves, nutmeg, and ginger, and continue to beat until very well combined, scraping down the bowl as needed.
- Gently fold the whipped cream into the pumpkin mixture until combined. Spread gently and evenly into the prepared crust. Cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
Whipped Topping
- In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until it begins to thicken. Add powdered sugar, vanilla, and cinnamon; continue to whip until medium peaks form.
- Shortly before serving, spread the whipped cream over the pie. Sprinkle with more cinnamon to garnish if desired. Serve.
More Pumpkin pie recipes
No Bake Pumpkin Mousse Pie
Ingredients
Equipment
Method
- Grease a 9-inch pie dish with cooking spray; set aside.
- Pulse cookies in a food processor to fine crumbs, add melted butter, then press firmly into the bottom and sides of the dish to form a crust.
- Using an electric mixer with the whisk, whip the cold cream to medium-stiff peaks; set aside.
- In a large bowl with the paddle, beat cream cheese until smooth, then mix in brown sugar, pumpkin, vanilla, cinnamon, cloves, nutmeg, and ginger until no lumps remain.
- Gently fold the whipped cream into the pumpkin mixture until combined, spread into the crust, cover, and refrigerate 6 hours or overnight.
- For the topping, whip the cold cream until it thickens, then add powdered sugar, vanilla, and cinnamon and continue to whip to medium peaks.
- Shortly before serving, spread cinnamon whipped cream over the pie, dust with extra cinnamon if desired, slice, and serve.
Notes
– If the crust feels dry or crumbly, mix in 1–2 additional tablespoons of melted butter until it holds when pressed.
– Keep dairy cold and bowl/tools chilled for faster whipping and more stable peaks.
– Use pure pumpkin puree (not pumpkin pie filling), and adjust spices to taste.
– For a sturdier topping, add 1 tablespoon instant vanilla pudding mix to the whipped cream.
– Crust swaps: gingersnaps or graham crackers work well; add a pinch of salt if using unsalted cookies.
– Make ahead: pie (without topping) keeps covered up to 2 days; add whipped cream just before serving.
Frequently Asked Questions
My pumpkin mousse is runny! What went wrong?
It usually happens if low-fat cream cheese or cream was used, the cream wasn’t whipped stiff enough, or the folding was overdone. For a stable mousse, use full-fat cream cheese and cold heavy cream whipped to stiff peaks, then gently fold. Check the “Science of Stability” section for details.
Can I use a store-bought crust for this no bake pumpkin mousse pie?
Absolutely! A 9-inch graham cracker crust or Oreo crust works great as a shortcut.
Can I make individual pumpkin mousse pies?
Yes, you can assemble layers in small parfait glasses or ramekins for an elegant treat. Chill time is shorter, about 3-4 hours.
Is this pie very sweet? Can I reduce the sugar?
The dessert has balanced sweetness. You can reduce sugar by substituting brown sugar with a monk fruit/erythritol blend as noted in the ingredients section.
No Bake Pumpkin Mousse Pie is a stress-free, crowd-pleasing dessert perfect for any fall gathering. It’s light, creamy, and so easy to make when life gets hectic. I’d love to hear how your pie turns out—please leave a comment with questions or share a photo on social media tagging Aisha Recipes. Let’s keep the kitchen cozy and joyful together!
