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No-Bake Pumpkin Mousse Pie
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Spatula

Ingredients
  

  • 1 pre-made 9-inch graham cracker pie crust
  • 1 cup pumpkin puree
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • Ground cinnamon for garnish

Instructions
 

  • Place the cream cheese, pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla extract in a mixing bowl. Beat with an electric mixer until the mixture is smooth and fully combined.
  • In a separate bowl, combine the heavy cream and powdered sugar. Whip until stiff peaks form.
  • Fold the whipped cream into the pumpkin mixture using a spatula until no white streaks remain and the mousse looks light.
  • Spoon the mousse into the graham cracker crust and spread it evenly with the spatula.
  • Cover the pie and refrigerate for at least 4 hours until the mousse firms up.
  • Sprinkle ground cinnamon over the top just before slicing and serving.

Notes

Chill the pie overnight for the cleanest slices and firmest texture. If the mousse seems too soft after mixing, whip the cream a bit longer before folding it in. Store leftovers covered in the fridge for up to two days.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Electric Mixer, Spatula