Irresistible No-bake Pumpkin Mousse Pie

There’s something magical about the flavors of fall, and nothing captures that essence better than a creamy, dreamy pumpkin dessert. As someone who loves spending time in the kitchen, I’m always on the lookout for recipes that are both delicious and easy to make. That’s why this No-Bake Pumpkin Mousse Pie has become one of my go-to treats during the autumn season. It’s rich, velvety, and packed with the warm spices we all crave this time of year—plus, it requires no oven time, making it perfect for busy days or last-minute gatherings.

What I love most about this recipe is how versatile it is. Whether you’re hosting a Thanksgiving dinner, a cozy fall brunch, or just want to treat yourself, this pie fits the bill. The combination of a crunchy graham cracker crust and a light, airy pumpkin mousse filling is simply irresistible. And the best part? It’s so simple to make that even beginner cooks can pull it off with ease. Trust me, once you try this pie, it’ll become a seasonal staple in your home, just like it has in mine.

What You Need To Make This Recipe

Graham cracker crumbs: These form the base of the crust and provide a sweet, slightly crunchy texture that pairs perfectly with the creamy filling. Make sure to use finely ground crumbs for a smooth, even crust.

Unsalted butter: Melted butter binds the graham cracker crumbs together, creating a firm and flavorful crust. Using unsalted butter allows you to control the saltiness of the dessert.

Cream cheese: This is the star of the mousse filling, giving it a rich and tangy flavor. Make sure it’s softened to room temperature for easy mixing and a smooth texture.

Pumpkin puree: The heart of the recipe, pumpkin puree brings that iconic fall flavor. Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.

Powdered sugar: This sweetens the mousse without the grittiness of granulated sugar. It also helps to stabilize the filling, giving it a light and airy texture.

Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves, this spice mix adds warmth and depth to the filling. It’s the perfect complement to the pumpkin flavor.

Heavy whipping cream: Whipped to stiff peaks, this creates the mousse’s light and fluffy texture. It also adds a luxurious richness to the pie.

Vanilla extract: A touch of vanilla enhances the overall flavor profile, adding a subtle sweetness and depth to the mousse.

Ingredients List

1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1 (8 oz) package cream cheese, softened
1 cup pumpkin puree
1 cup powdered sugar
1 teaspoon pumpkin pie spice
1 cup heavy whipping cream
1 teaspoon vanilla extract

How to Make Irresistible No-Bake Pumpkin Mousse Pie

Step 1: Prepare the Crust

In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or a measuring cup to create an even layer. Place the crust in the refrigerator to set while you prepare the filling.

Step 2: Make the Pumpkin Mousse Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, powdered sugar, and pumpkin pie spice, and mix until well combined. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until fully incorporated, being careful not to deflate the airiness of the cream.

Step 3: Assemble the Pie

Remove the crust from the refrigerator. Pour the pumpkin mousse filling into the crust, spreading it evenly with a spatula. Smooth the top for a polished finish.

Step 4: Chill and Serve

Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is set. Before serving, you can garnish with additional whipped cream, a sprinkle of pumpkin pie spice, or crushed graham crackers for extra flair.

Tips for Making This Recipe

Use room temperature cream cheese: This ensures a smooth filling without lumps.
Don’t overmix the mousse: Fold the whipped cream gently to maintain its light texture.
Chill the crust thoroughly: This helps it hold together when slicing the pie.
Customize the spices: Adjust the amount of pumpkin pie spice to suit your taste preferences.
Make it ahead: This pie can be prepared a day in advance, making it perfect for entertaining.
Try different crusts: Swap graham crackers for gingersnaps or chocolate cookies for a fun twist.

FAQs

Can I use fresh pumpkin instead of canned puree?
Yes, you can! Just make sure to puree it until smooth and drain any excess liquid to avoid a runny filling.

How long does this pie last in the fridge?
It will stay fresh for up to 3 days when stored in an airtight container or tightly covered with plastic wrap.

Can I freeze this pie?
Yes, you can freeze it for up to 1 month. Thaw it in the refrigerator overnight before serving.

What can I use instead of heavy whipping cream?
You can use coconut cream for a dairy-free alternative, but the texture may be slightly different.

Can I make this recipe gluten-free?
Absolutely! Just use gluten-free graham crackers or cookies for the crust.

This Irresistible No-Bake Pumpkin Mousse Pie is a must-try for anyone who loves the flavors of fall. With its creamy filling, crunchy crust, and effortless preparation, it’s sure to become a favorite in your recipe collection. Happy baking—or rather, no-baking!