No Bake Pumpkin Mousse Pie features a thick Biscoff cookie crust filled with homemade pumpkin spice mousse and topped with fresh whipped cream. It’s the ultimate easy pumpkin pie for Thanksgiving! Download my FREE Make Ahead Baking Guide.
Yield:
12 servings
Prep Time:30minutes
Tessa's Recipe Rundown...
Taste: Like a cloud of pumpkin pie. That Biscoff cookie crust really makes this pie something special. Texture: The crust is crunchy, the mousse filling is fluffy, and the whipped cream on top is light and creamy. Ease: You will dirty a few bowls to assemble the pie, but you won’t be taking up any space in your oven while doing it! Pros: Fun and delightful twist on the classic pumpkin pie that you can make ahead of time without the oven. Cons: None! Would I make this again? Absolutely, this might become a Thanksgiving essential!
Pumpkin pie has never been my favorite Thanksgiving dessert. I think it’s because it can often be pretty bland and boring. Especially in comparison to any show-stopping pies on the dessert table like a double crust apple pie or crunchy pecan pie.
So this year I decided I want to put my own spin on pumpkin pie. I had already done a Salted Caramel Pumpkin Cheesecake recipe which was definitely a crowd pleaser, but it requires at least an hour in the oven.
I don’t know about you, but the oven is valuable real estate in my kitchen this time of year. The last thing you want is to do any more mental time and temperature calculations trying to figure out just how you’ll cook everything, in what order, and at what time.
(Oh how I wish I had a double oven!)
So I decided to create a no-bake pumpkin pie that would be perfect for Thanksgiving. I’m SO pleased with how this recipe turned out. Everyone who has tasted it has loved it. I could eat a slice just about every night!
It’s light and delicate, not dense like your traditional pumpkin pie. I’m obsessed!
No Bake Pumpkin Mousse Pie Recipe Tips
How to Make Biscoff Cookie Crust
One of my favorite parts about this recipe is the Biscoff cookie crust! You know those cookies you often get on the plane? They’re kind of a cross between gingersnaps and graham crackers and are loaded with warm comforting spices and a kind of caramelized sweetness. I find them at most grocery stores now in the cookie & cracker aisle. They’re called Speculoos cookies at Trader Joe’s.
Since there’s no baking involved in this recipe, it’s important to use a generous amount of butter in the crust so it won’t crumble too much. Be sure to really pack the crust into the pie pan. I like to use the bottom of a measuring cup to make easy work of this.
What if I don’t have Biscoff cookies?
No problem! You can use gingersnap cookies, graham crackers, or digestive biscuits instead. You’ll need a scant two cups of cookie crumbs, whichever you decide to use. That’s about 15 graham crackers. It’s much easier to swap out the cookie option if you have a scale and can use the weight measurement provided in the recipe.
How to Make Pumpkin Mousse Pie Filling
The filling is composed of a mixture of whipped cream, cream cheese, and pure canned pumpkin puree. You will need an electric mixer for multiple components of this recipe for best results! Be sure to use fresh spices for best flavor. If you open your spice jar and the aroma isn’t strong, it’s time to replace it.
The filling will need to set for at least 6 hours. I usually just make the pie the night before I plan to serve it. At this point the pie can be stored in the fridge for up to 2 days.
Nothing is better than homemade whipped cream, and in this recipe the stuff just really completes the pie! Be sure to top the pie with the whipped cream no more than a few hours before serving so it looks its best. The whipped cream will begin to deflate and “weep” if topped too far in advance. However, if you’re not too picky you can add the whipped cream up to 1 day before.
You can also use stabilized whipped cream if you need to make this pie completely in advance or if you’re traveling with it.
I love to garnish the pie with a sprinkling of ground cinnamon, or even ground Biscoff cookies, so it makes for a beautiful presentation.
No Bake Pumpkin Mousse Pie features a thick Biscoff cookie crust filled with homemade pumpkin spice mousse and topped with fresh whipped cream. It’s the ultimate easy pumpkin pie for Thanksgiving! Download my FREE Make Ahead Baking Guide.
Ingredients
For the crust:
1(8.8 ounce or 250 gram) package Biscoff / Speculoos cookies
7tablespoonsunsalted butter, melted
For the pumpkin mousse:
1cupheavy whipping cream, cold
4ounces(113 grams) cream cheese, at room temperature
1/4cup(50 grams) light brown sugar
1/2cup(122 grams) canned pure pumpkin puree
1teaspoonvanilla extract
1/2teaspoonground cinnamon
1/8teaspoonground cloves
1/8teaspoonground nutmeg
1/8teaspoonground ginger
For the whipped cream:
1cupheavy cream, cold
3tablespoonspowdered sugar
1teaspoonvanilla extract
1teaspoonground cinnamon
Directions
Make the crust:
Spray a 9-inch pie dish with cooking spray.
In a medium bowl, combine the cookie crumbs with the melted butter and until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish.
Make the pumpkin mousse:
In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until medium-stiff peaks form. Set aside.
In a clean 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 with no pockets of cream cheese remaining.
Gently fold the whipped cream into the pumpkin mixture until combined. Spread gently and evenly into prepared crust. Cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
Make the whipped cream:
In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until it begins to thicken. Add in the powdered sugar, vanilla, and cinnamon and continue to whip until medium-stiff peaks form.
Just before serving, spread the whipped cream over the pie. Sprinkle with more cinnamon to garnish, if desired. Serve.
Course:
Dessert
Cuisine:
American
Photos by Ashley McLaughlin.
November Baking Challenge
This recipe was the selection for the November 2019 baking challenge! See the entries below:
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
Sounds delicious and appeals to me more than the old standard. I think the only thing I would do differently would be to not cover the pie entirely with whipped cream. Instead I would add a generous dollop of cream to individual servings. We never finish a whole pie!
Looks so good! Hosting Thanksgiving and thinking this is a must! On the mousse, the ingredients list 1c. of heavy cream twice. Is it 2 c. total then or am I reading it wrong? Thanks for your help!
To Adriana’s Q: It is my opinion that as long as you save the top whipped cream for the day you serve, you should be fine. As long as you keep your pies wrapped.
Just readIng the recipe and wondering if the pumpkin flavor is mild or greater. Has anyone tried adding more pumpkin, maybe 2/3 or 3/4 c? I know it would loosen the whole mixture, maybe too much.
I just devoured 2 pieces of this pie after Thanksgiving dinner, and I’m thinking about going back for a third! I might be the worst baker in the world, but this recipe was easy enough for me to make, and it was truly delicious. Thanks for introducing me to this recipe, which will become a holiday tradition!
Thank you for the recipe! I don’t like pumpkin lie because it’s such a weird watery, chunky, slimy yet firm texture. But I like the flavor! My daughter made this for thanksgiving this year and it’s deeeeeeeeelicious! She’s a nine year old award winning pie baker! She won the state contest (by first winning city and then county pie contests) with a triple layer key lime pie and it was in the general category, not kids. She’s amazing. Anyway, thanks for the recipe!
Kristi
PS your instructions say to mix the Graham cracker crumbs, not speculoos cookie crumbs.
This sounds delicious. I plan on making this, however I am not familiar with the cookies in the recipe. Is there a substitute or a specific example of such a cookie? Many thanks!
Alison de Channes, These cookies are sold in many stores such as Costco, Walmart, etc.
Lotus Bakeries is the name of the bakery that produces Lotus Biscoff Cookies. Speculoos is the generic name of the traditional crispy, spice cookies from Belgium. If you Google “Biscoff” it will show images of what you need to purchase. Hope that helps.
I made mine dairy free by subbing coconut milk for the whipped cream and using a coconut cream cheese and vegan butter. Still light and fluffy and soo delicious! I added about 2 tablespoons more pumpkin because I wanted a thicker pumpkin flavor and it turned out great! Thanks, Tessa!
Wow! Another great Tessa Recipe! ThePumpkin Mousse Pie is phenomenal! It is cool, light and the pumpkin/cinnamon flavor is wonderful. A new Thanksgiving tradition in our house!! ❤️❤️❤️
This looks great! I wonder, could I put the pumpkin mousse and whipped cream on a brownie pie base? I love chocolate and was wondering if I could incorporate that somehow.
Such a deliciously light pie full of yummy pumpkin spice flavour.
We don’t have canned pumpkin where I live, so made my own puree, making sure it was super smooth and reduced the water content by warming it on the stove for a bit – worked a treat!
This pie was really good. I added a little extra sweetness by giving it a cinnamon sugar whipped cream topping and it got rave reviews. I am making another for Thanksgiving this year.
This Pumpkin Mousse Pie is sooooo good! I started by making one pie but misread the instructions on the amount of butter in the crust. Rather than waste the Biscoff cookies, I corrected the mistake by making two pies! Needless to say, I had leftovers to share at work which got rave reviews. I forgot this recipe was part of the baking challenge and didn’t take a photo so when I had the opportunity to make dessert the next weekend, I made this recipe again. It’s that good! The pie is not overly sweet, the filling is very light and fluffy, the recipe is not difficult at all. I chose to make the whipped cream and top the pie right away rather than waiting until it was served and no one complained, including me. 🙂
Enjoyed making this pie! The recipe is easy to follow. The pumpkin flavor with the spices is mild and the pie is not as sweet as other pies. The pie is delicious. The whipped topping might be a bit to much. Next time I think I’ll try a dollop on each individual slice, like another commenter suggested!
This recipe is super easy to make! It does not require any baking, but yoou do need to cool it properly. 🙂 I love all things with pumpkin and cream cheese so this is a perfect match for me! 😀 The pie is very light and airy, and veeeeery tasty. I recommend you try it! 🙂
Jill Puhlmann-Becker — November 15, 2019 at 7:27 am
This recipe was sooo good! My family loved it. They usually don’t like this type of dessert, but it was not too sweet and it was creamy and delicious so it was a big hit.
It was so easy to make too!
This was so easy to make and it looks like you have spent hours in the kitchen. Light and tasty, quite perfect for a dessert after a heavy Thanksgiving meal
This recipe is so easy and great when the weather is warm and you don’t want to turn on the oven. We had guests last weekend and it was 80 degrees and we don’t have air conditioning and this dessert was a hit. Not one crumb was left
The no bake mousse pie is easy to make and very light and fluffy! Even though it’s cold, it tastes like Thanksgiving. And let’s not forget the biscoff crust! OMG, yum!
There’s no substance to this recipe. Followed it exactly, and ended up with a sloppy looking pie that was essentially pumpkin whipped cream topped with regular whipped cream, and really unappealing after the first two or three bites. The flavor is good, but far too mild as a main dessert. The only positive thing I will be taking from this is the Biscoff cookie crust, which is fabulous. This would be much better served in a a very small dessert glass with a spoon than as a pie, or combined with traditional pumpkin pie to form a double layer. Won’t be making again.
Oh my! This mousse pie is delicious. I ended up making my own Biscoff cookies because I couldn’t find them at my local store. That cookie crust is EVERYTHING. This is rich and filling, but not heavy. Not too sweet, either. Thanks for the great recipe, yet again 🙂
The pumpkin layer and crust were delicious, but the whipped cream topping was a little too similar in texture to the pumpkin layer without a distinct flavor. I might try less whipped cream or maybe more powdered sugar. Yummy and easy overall! Better than regular pumpkin pie.
If there wasn’t already a whoopie pie, this would be it — one bite and you are shouting Whoopie!!!! It tastes amazing! So easy to put together. It might just replace the standard pumpkin pie, or at least join it on the dessert table.
p.s. If you make double the whipped cream portion, you have that very tasty whipped cream for your other pies. It works great with any pie (apple, pecan, etc.) since it tastes just like Thanksgiving.
I’m not a pumpkin pie fan but made this for my husband who always requests a pumpkin pie for his Thanksgiving birthday! Served it at our dinner party last night and it was a clean plate winner! I loved the subtle pumpkin spice flavor but especially the Biscoff pie crust. Can’t wait to make it again!
Great take on the pumpkin pie, I’m not a huge pumpkin person but I ended up throughly enjoying it with the cinnamon undertones and homemade whip.
PSA: If you use graham crackers for the crust instead, I would up the butter by a couple of tablespoons. I used more as it was too dry, I assume because of the lack of molasses compared to the cookies called for.
Makenzie Brodowski — November 19, 2019 at 11:21 am
This recipe was so easy and so quick and the results are so delicious! Perfectly smooth and creamy pumpkin filling with a biscoff cookie crust that is to die for! Has definitely become a fall staple for me
I love pumpkin anything so I was happy to make this forcthe November challenge! So easy to make and delicious! It’s a little lighter than pumpkin pie with all the flavor! Love the biscoff crust and the cinnamon whipped cream. My family devoured it!
This recipe was delicious!! I am not a fan of pumpkin pie at all, but this recipe has completely changed my view of pumpkin desserts! I took it to my small group and everyone loves it! It was a huge hit and very easy to make! Cant wait to make it again!
I thought this pie was okay. If you’re looking for a classic pumpkin pie, this isn’t it. The entire texture of the pie was that of whipped cream, and it didn’t pack the punch in the flavor category. I felt like I was eating a basic southern marshmallow fluff dessert. I likely won’t make this pie again. The crust turned out very good though and was easy to mold into the pan. The Biscoff cookies were a good choice.
This was very easy to make and really delicious. It was pretty different from a classic pumpkin pie but even my friend whose favorite dessert is pumpkin pie really enjoyed it. I made the whipped cream in advance to save time and I would NOT recommend doing so as it became very runny. Take extra 15 minutes to do it just before serving!
The pie is very light and fluffy and of course, very easy to make. Everyone who tried it, loved the taste. However, to my mind, the pumpkin mousse layer should have more intense pumpkin flavor and thicker texture compared to the whipped cream layer.
Amazingly delicious. I usually don’t like pumpkin pie, but this version was light and airy and had just the right amount of spice. It’s the perfect dessert to end a big thanksgiving meal with, and was SO easy to prepare! I even forgot to read the whole recipe ahead of time (rookie mistake) and didn’t notice the 6hour resting time. I had poured in the the pumpkin mousse right before carving the turkey, and popped the pie in the freezer. By the time we had finished with the savory foods, the pie had set and I quickly whipped up the cream to serve just on time! Perfect. Thank you Tessa!
A very creamy mousse pie with a subtle pumpkin pie flavour. I found the amount of whipped cream a bit too much for my taste. However, if you prefer lighter flavours, this pie is for you! Super easy to make too.
This is a very easy to make, very light pie. The Biscoff crust is delicious and it is what gives this pie its flavor. I found I was wishing for a stronger pumpkin flavor and a little more substance in the filling. However, I made it for my 18 year old daughter’s party and I heard comments about how good the pie was so I guess everyone has their own preference. Thank you for the recipe Tessa.
This pie is very easy to make and very light. The Biscoff cookie crust is delicious and its where the pie gets its flavor. I found I was wishing for a stronger pumpkin flavor and more substance in the filling. However, I made it for my 18 year old daughter’s party and I heard someone say how good the pie was. Different tastes for different preferences. Thank you Tessa for a great crust recipe which I will use again.
I really loved this (so much that I made it two days in a row)! I messed it up a little the second time, and it was STILL delicious! Even my slightly picky kid ate it, so that’s a total win 🙂
This was light in both flavor and texture – a welcome departure from traditionally heavier Thanksgiving desserts. I took it to work and it was a huge hit. The flavors were just right and it was delicious without being too sweet.
Y’all! I am not a fan of pumpkin pie, but this is the BEST alternative. It’s light and full of flavor, without the overpowering pumpkin taste. I will be making this again today and tomorrow for my Friendsgiving and Family Thanksgiving.
I made this with homemade pumpkin I had in my freezer. It was very light and airy. I made it with gingersnaps as the crust, I liked that flavor. My pie didn’t have a strong pumpkin flavor, which I liked. I would make this recipe again.
This is such a yummy and simple recipe! My kids LOVE it so much I have to make two. Biscoff cookies for crust is the best. The cinnamon whipped cream makes the perfect topping. I want to put it on all my pies. Excellant recipe ❤️❤️
This no bake pumpkin mousse pie is so easy to make, nice and light, and the perfect holiday pie! I love the Biscoff cookie crust and the cinnamon whip cream topping.
I thought this tasted better than my usual pumpkin pie. It took a lot of restraint to actually put the filling into the pie crust and not just eat the whole darn bowl! I will definitely make this again.
This pie is so, so delicious, my kids loved it, I loved it, it’s a winner! By the way, after making this pie, I had the perfect amount of canned pumpkin to make Tessa’s Pumpkin Coffee Cake, also delicious!
Made this for Thanksgiving. Bought the biscoff cookies at Walmart since we do not have a Tader Joe’s near us. I also used cool whip instead of making the whipped topping. That was the only thing I changed. My family loved it and now our new favorite. I am going to make every year. Thank you for a simple recipe and delicious pie.
I made two of these for Thanksgiving for my family’s and my in-laws house. Everyone loved the pumpkin mousse! The homemade whipped cream is so worth it compared to store bought! I’ll definitely be making this again.
Loved the cinnamon mixed w the whipped cream. Should have added the cream and then tossed it back in the fridge for a few minutes after its initial 6+ hour chill, but it was still delicious. Would totally recommend.
This No bake pumpkin mousse pie was so easy to make and it tasted AWESOME. I made it for Thanksgiving and everyone loved it. I would definitely make this again.
This pie was a big hit at our Thanksgiving day dinner. There were no leftovers and it was gone in no time. It was a nice change from traditional pumpkin pie. I’ll definitely be making it again!
This recipe was so fun and easy to make! I wanted something that didn’t have the traditional pie crust on it (not a fan) and I love Biscoff cookies so this was perfect! The flavors all go together wonderfully and it was a huge hit.
Everyone loved this pie! It is a great recipe to make if you are looking for a lighter alternative to pumpkin pie! It is also super easy to make with the cookie crust and the no bake filling!
Loved this pie! I made it the day before Thanksgiving and it was perfect. No baking required helps save oven space for other holiday dishes. Loved the addition of cinnamon to the whipped cream topping and the biscoff crust. Will make this again for sure!
I had to keep myself from licking all the filling off the bowl…so good! I browned the butter in the crust and I think it adds a really nice nutty flavor to it. Thank you for your recipes Tessa!
Made this for thanksgiving, in place of the traditional pumpkin pie and it was probably the best part of the whole dinner. I’ve never attempted a pie before and this seemed like a great start, and it came out perfectly! Definitely going to come back to this recipe in the future.
My pumpkin pie averse family DEVOURED this. Super easy to makes and was a perfect light dessert to follow a heavy holiday meal! Will definitely make this again (and again).
I am arguably the worst baker in the world – just ask my friends and family. However, I have confidently and successfully made this delicious pie numerous times over the past few years. Everyone loves it. Thank you for all the yums – and for saving my reputation!
Great recipe. It’s exactly what I was looking for. I made it as a trial before Thanksgiving and I did it without the whipping cream on top. Tomorrow I will serve it with the cream on top as well as having maple candied pecans and walnuts on the side as an optional topping. I was thinking of candied ginger as an option too. Happy Thanksgiving!!
OH MY!! This was AMAZING!! I fudged a little and used butter instead of cooking oil to grease the pan. Needless to say that was a fail, but once we got the pie onto a plate… I will be making this every year from now on. It won’t make it through the night tonight, and there are only 4 of us eating it! Thank you so so very much for this. Happy Thanksgiving!
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Sounds delicious and appeals to me more than the old standard. I think the only thing I would do differently would be to not cover the pie entirely with whipped cream. Instead I would add a generous dollop of cream to individual servings. We never finish a whole pie!
Looks so good! Hosting Thanksgiving and thinking this is a must! On the mousse, the ingredients list 1c. of heavy cream twice. Is it 2 c. total then or am I reading it wrong? Thanks for your help!
1 cup of heavy cream to make the filling, one cup to put on top.
This is what I need for Fall days, thank you so much! What a perfect recipe to use all the pumpkin I have after Halloween 😉
Hi Tessa, would this pie freeze well?
Would this hold up ok if I made it 2 days in advance?? Planning on making individual mini pies
To Adriana’s Q: It is my opinion that as long as you save the top whipped cream for the day you serve, you should be fine. As long as you keep your pies wrapped.
Just readIng the recipe and wondering if the pumpkin flavor is mild or greater. Has anyone tried adding more pumpkin, maybe 2/3 or 3/4 c? I know it would loosen the whole mixture, maybe too much.
I just devoured 2 pieces of this pie after Thanksgiving dinner, and I’m thinking about going back for a third! I might be the worst baker in the world, but this recipe was easy enough for me to make, and it was truly delicious. Thanks for introducing me to this recipe, which will become a holiday tradition!
Thank you for the recipe! I don’t like pumpkin lie because it’s such a weird watery, chunky, slimy yet firm texture. But I like the flavor! My daughter made this for thanksgiving this year and it’s deeeeeeeeelicious! She’s a nine year old award winning pie baker! She won the state contest (by first winning city and then county pie contests) with a triple layer key lime pie and it was in the general category, not kids. She’s amazing. Anyway, thanks for the recipe!
Kristi
PS your instructions say to mix the Graham cracker crumbs, not speculoos cookie crumbs.
Can you use a stabalized whipped cream recipe
This sounds delicious. I plan on making this, however I am not familiar with the cookies in the recipe. Is there a substitute or a specific example of such a cookie? Many thanks!
Alison de Channes, These cookies are sold in many stores such as Costco, Walmart, etc.
Lotus Bakeries is the name of the bakery that produces Lotus Biscoff Cookies. Speculoos is the generic name of the traditional crispy, spice cookies from Belgium. If you Google “Biscoff” it will show images of what you need to purchase. Hope that helps.
Does this absolutely require a stand mixer? I have a hand mixer, which seems like it would do the job, but I’d hate to try it and be disappointed!
Hi you can use a hand mixer just make sure you mix the cream til you get the peaks..
Thank you so much for this recipe! It was delicious. My whole family loved it.
Suggest to make sure I understand, this crust is not baked. Am I correct?
Love the pumpkin and cream cheese combo and the silky smooth whip cream is amazing! Loved how easy this recipe was to follow!
I made mine dairy free by subbing coconut milk for the whipped cream and using a coconut cream cheese and vegan butter. Still light and fluffy and soo delicious! I added about 2 tablespoons more pumpkin because I wanted a thicker pumpkin flavor and it turned out great! Thanks, Tessa!
So delicious and light and airy and then you get the crunch from the crust!
Wow! Another great Tessa Recipe! ThePumpkin Mousse Pie is phenomenal! It is cool, light and the pumpkin/cinnamon flavor is wonderful. A new Thanksgiving tradition in our house!! ❤️❤️❤️
Wonderful Pumpkin Mousse Pie! Thanks Tessa! I can’t wait to make it again for Thanksgiving. Great flavors and the crust is the best!
This looks great! I wonder, could I put the pumpkin mousse and whipped cream on a brownie pie base? I love chocolate and was wondering if I could incorporate that somehow.
I very much like this recipe and it turned out great. I found the nutmeg to be a bit much for my families taste so I would half it or none at all.
It was super easy to make and the pro was that it’s NO BAKE! Definitely enjoyed making the pumpkin mouse pie.
Awesome recipe easy to follow
Excellent recipe easy to follow
This pie is out of this world!! First time making it and it won’t be my last!
Another 5 star recipie. Tessa, if were a baseball player you’d win the World Series by yourself with all these Home Run recipies you hit us with!!
This is the fluffiest, smoothest pie! I would definitely make this again!
Such a deliciously light pie full of yummy pumpkin spice flavour.
We don’t have canned pumpkin where I live, so made my own puree, making sure it was super smooth and reduced the water content by warming it on the stove for a bit – worked a treat!
This pie was really good. I added a little extra sweetness by giving it a cinnamon sugar whipped cream topping and it got rave reviews. I am making another for Thanksgiving this year.
Love this! It’s going to replace pumpkin pie on Thanksgiving!
I love the ginger snap-like flavor of the crust. I only complaint is having to wait so long before eating it! Would def make again.
Barely got a shot of the cake before it got eaten.
This Pumpkin Mousse Pie is sooooo good! I started by making one pie but misread the instructions on the amount of butter in the crust. Rather than waste the Biscoff cookies, I corrected the mistake by making two pies! Needless to say, I had leftovers to share at work which got rave reviews. I forgot this recipe was part of the baking challenge and didn’t take a photo so when I had the opportunity to make dessert the next weekend, I made this recipe again. It’s that good! The pie is not overly sweet, the filling is very light and fluffy, the recipe is not difficult at all. I chose to make the whipped cream and top the pie right away rather than waiting until it was served and no one complained, including me. 🙂
Enjoyed making this pie! The recipe is easy to follow. The pumpkin flavor with the spices is mild and the pie is not as sweet as other pies. The pie is delicious. The whipped topping might be a bit to much. Next time I think I’ll try a dollop on each individual slice, like another commenter suggested!
The Biscoff crust – so amazing! Super easy and plan on bringing it to family Thanksgiving celebration.
So good! Not too sweet and the crust is perfect!
This recipe is super easy to make! It does not require any baking, but yoou do need to cool it properly. 🙂 I love all things with pumpkin and cream cheese so this is a perfect match for me! 😀 The pie is very light and airy, and veeeeery tasty. I recommend you try it! 🙂
This recipe was sooo good! My family loved it. They usually don’t like this type of dessert, but it was not too sweet and it was creamy and delicious so it was a big hit.
It was so easy to make too!
My family enjoyed this pie very much. I will be making it again and soon.
This was so easy to make and it looks like you have spent hours in the kitchen. Light and tasty, quite perfect for a dessert after a heavy Thanksgiving meal
This was easy to make and it looks like you spent hours in the kitchen. Light and tasty it is the perfect dessert after a heavy Thanksgiving meal
Great recipe! Super easy and it was a huge hit even for people who are not big PS fans….
Great, easy recipe even for those who aren’t huge pumpkin spice fans! Huge hit!
This recipe is so easy and great when the weather is warm and you don’t want to turn on the oven. We had guests last weekend and it was 80 degrees and we don’t have air conditioning and this dessert was a hit. Not one crumb was left
The no bake mousse pie is easy to make and very light and fluffy! Even though it’s cold, it tastes like Thanksgiving. And let’s not forget the biscoff crust! OMG, yum!
Easy to make. Tastes great, nice and light
This is very good! Love the ease of no-bake and the creamy texture of the filling!
This is a very simple recipe to follow. The results are amazing. It’s the creamiest pie filling and very tasty.
There’s no substance to this recipe. Followed it exactly, and ended up with a sloppy looking pie that was essentially pumpkin whipped cream topped with regular whipped cream, and really unappealing after the first two or three bites. The flavor is good, but far too mild as a main dessert. The only positive thing I will be taking from this is the Biscoff cookie crust, which is fabulous. This would be much better served in a a very small dessert glass with a spoon than as a pie, or combined with traditional pumpkin pie to form a double layer. Won’t be making again.
This recipe is amazing!
I love this recipe!
So light and smooth, it made it feel guilt free! Such a fun take on a classic
Oh my! This mousse pie is delicious. I ended up making my own Biscoff cookies because I couldn’t find them at my local store. That cookie crust is EVERYTHING. This is rich and filling, but not heavy. Not too sweet, either. Thanks for the great recipe, yet again 🙂
Love! Great light version of a classic pie. The cinnamon in the whip cream is brilliant !
The pumpkin layer and crust were delicious, but the whipped cream topping was a little too similar in texture to the pumpkin layer without a distinct flavor. I might try less whipped cream or maybe more powdered sugar. Yummy and easy overall! Better than regular pumpkin pie.
If there wasn’t already a whoopie pie, this would be it — one bite and you are shouting Whoopie!!!! It tastes amazing! So easy to put together. It might just replace the standard pumpkin pie, or at least join it on the dessert table.
p.s. If you make double the whipped cream portion, you have that very tasty whipped cream for your other pies. It works great with any pie (apple, pecan, etc.) since it tastes just like Thanksgiving.
I’m not a pumpkin pie fan but made this for my husband who always requests a pumpkin pie for his Thanksgiving birthday! Served it at our dinner party last night and it was a clean plate winner! I loved the subtle pumpkin spice flavor but especially the Biscoff pie crust. Can’t wait to make it again!
This pie was a hit with all my tasters! The crust is now my favorite and the pumpkin mousse was so easy to prepare. Will surely make again.
Great take on the pumpkin pie, I’m not a huge pumpkin person but I ended up throughly enjoying it with the cinnamon undertones and homemade whip.
PSA: If you use graham crackers for the crust instead, I would up the butter by a couple of tablespoons. I used more as it was too dry, I assume because of the lack of molasses compared to the cookies called for.
It was super easy and tastes delicious!
Super easy to make and tastes delicious!
This is so yummy.
This recipe was so easy and so quick and the results are so delicious! Perfectly smooth and creamy pumpkin filling with a biscoff cookie crust that is to die for! Has definitely become a fall staple for me
I love pumpkin anything so I was happy to make this forcthe November challenge! So easy to make and delicious! It’s a little lighter than pumpkin pie with all the flavor! Love the biscoff crust and the cinnamon whipped cream. My family devoured it!
This recipe was delicious!! I am not a fan of pumpkin pie at all, but this recipe has completely changed my view of pumpkin desserts! I took it to my small group and everyone loves it! It was a huge hit and very easy to make! Cant wait to make it again!
Very easy recipe and quick! Delicious for anyone that loves pumpkin pie and even those that don’t…it’ll change their minds!
I thought this pie was okay. If you’re looking for a classic pumpkin pie, this isn’t it. The entire texture of the pie was that of whipped cream, and it didn’t pack the punch in the flavor category. I felt like I was eating a basic southern marshmallow fluff dessert. I likely won’t make this pie again. The crust turned out very good though and was easy to mold into the pan. The Biscoff cookies were a good choice.
Loved this recipe! So simple but so so tasty! A nice change from the typical heavier pies you find around the holidays.
This was very easy to make and really delicious. It was pretty different from a classic pumpkin pie but even my friend whose favorite dessert is pumpkin pie really enjoyed it. I made the whipped cream in advance to save time and I would NOT recommend doing so as it became very runny. Take extra 15 minutes to do it just before serving!
Easy to make. Would reduce the whipped cream topping to a dollop since the pumpkin mousse it already so light
So easy and good! Perfect for Thanksgiving!
The pie is very light and fluffy and of course, very easy to make. Everyone who tried it, loved the taste. However, to my mind, the pumpkin mousse layer should have more intense pumpkin flavor and thicker texture compared to the whipped cream layer.
Amazingly delicious. I usually don’t like pumpkin pie, but this version was light and airy and had just the right amount of spice. It’s the perfect dessert to end a big thanksgiving meal with, and was SO easy to prepare! I even forgot to read the whole recipe ahead of time (rookie mistake) and didn’t notice the 6hour resting time. I had poured in the the pumpkin mousse right before carving the turkey, and popped the pie in the freezer. By the time we had finished with the savory foods, the pie had set and I quickly whipped up the cream to serve just on time! Perfect. Thank you Tessa!
A very creamy mousse pie with a subtle pumpkin pie flavour. I found the amount of whipped cream a bit too much for my taste. However, if you prefer lighter flavours, this pie is for you! Super easy to make too.
This is a very easy to make, very light pie. The Biscoff crust is delicious and it is what gives this pie its flavor. I found I was wishing for a stronger pumpkin flavor and a little more substance in the filling. However, I made it for my 18 year old daughter’s party and I heard comments about how good the pie was so I guess everyone has their own preference. Thank you for the recipe Tessa.
This pie is very easy to make and very light. The Biscoff cookie crust is delicious and its where the pie gets its flavor. I found I was wishing for a stronger pumpkin flavor and more substance in the filling. However, I made it for my 18 year old daughter’s party and I heard someone say how good the pie was. Different tastes for different preferences. Thank you Tessa for a great crust recipe which I will use again.
It was good, not too sweet. I bet it would be good as a layered trifle and crust crumbled.
I really loved this (so much that I made it two days in a row)! I messed it up a little the second time, and it was STILL delicious! Even my slightly picky kid ate it, so that’s a total win 🙂
Delicious! The Biscoff cookie crust really makes this a stand out dessert.
Delicious! The Biscoff cookie crust really makes this an outstanding dessert.
Love all the different textures and combination of flavors in this recipe!!
So delicious! I will definitely be making this again!
This pie Is delicious! Definitely a new family favorite!
Such a great recipe! Definitely a new family favorite!
This was light in both flavor and texture – a welcome departure from traditionally heavier Thanksgiving desserts. I took it to work and it was a huge hit. The flavors were just right and it was delicious without being too sweet.
So easy and so yummy! If you like pumpkin pie flavor without the heavy texture this recipe is for you!!
Y’all! I am not a fan of pumpkin pie, but this is the BEST alternative. It’s light and full of flavor, without the overpowering pumpkin taste. I will be making this again today and tomorrow for my Friendsgiving and Family Thanksgiving.
I make this every year for Thanksgiving, and it is amazing!!
Such a great straightforward recipe. Perfect when you want a taste of the holidays but don’t want anything too heavy. The cookie crust is perfect.
I made this with homemade pumpkin I had in my freezer. It was very light and airy. I made it with gingersnaps as the crust, I liked that flavor. My pie didn’t have a strong pumpkin flavor, which I liked. I would make this recipe again.
I love Biscoff cookies so the crust was my favorite part! Would definitely make this again!
It was the lightest fluffiest pumpkin pie I’ve ever had!
Delicious. I used fresh pumpkin and still turned out well
This is such a yummy and simple recipe! My kids LOVE it so much I have to make two. Biscoff cookies for crust is the best. The cinnamon whipped cream makes the perfect topping. I want to put it on all my pies. Excellant recipe ❤️❤️
This no bake pumpkin mousse pie is so easy to make, nice and light, and the perfect holiday pie! I love the Biscoff cookie crust and the cinnamon whip cream topping.
This was really fun and easy to make. It was an amazing addition to our Thanksgiving desserts!
I made this for Thanksgiving and it was a big hit among the pumpkin lovers in my family!
BEST OF THE BEST! Soo good!
I thought this tasted better than my usual pumpkin pie. It took a lot of restraint to actually put the filling into the pie crust and not just eat the whole darn bowl! I will definitely make this again.
This pie is so, so delicious, my kids loved it, I loved it, it’s a winner! By the way, after making this pie, I had the perfect amount of canned pumpkin to make Tessa’s Pumpkin Coffee Cake, also delicious!
Made this for Thanksgiving. Bought the biscoff cookies at Walmart since we do not have a Tader Joe’s near us. I also used cool whip instead of making the whipped topping. That was the only thing I changed. My family loved it and now our new favorite. I am going to make every year. Thank you for a simple recipe and delicious pie.
I love the spices in this! The crust also makes this so much more flavorful than pumpkin pie!
Amazing flavor and was so easy to make! Shared at a family potluck and several people asked for the recipe
Thank you Tessa!
I made two of these for Thanksgiving for my family’s and my in-laws house. Everyone loved the pumpkin mousse! The homemade whipped cream is so worth it compared to store bought! I’ll definitely be making this again.
Loved the cinnamon mixed w the whipped cream. Should have added the cream and then tossed it back in the fridge for a few minutes after its initial 6+ hour chill, but it was still delicious. Would totally recommend.
This No bake pumpkin mousse pie was so easy to make and it tasted AWESOME. I made it for Thanksgiving and everyone loved it. I would definitely make this again.
Made this for Thanksgiving & it was a hit! A lighter alternative to regular pumpkin pie (but yummier).
It went so quickly. I used a handful of pumpkin spice cookies with speculoos for the crust.
This pie was a big hit at our Thanksgiving day dinner. There were no leftovers and it was gone in no time. It was a nice change from traditional pumpkin pie. I’ll definitely be making it again!
Easy and delicious! Be warned: with filling lighter than air you can put down several slices of this in less than a minute
This was a hit at my house. Great and easy recipe. I couldn’t find Biscoff cookies so just used shortbread instead. Delicious
Made this pie for Thanksgiving and everyone LOVED it! A light and delicious dessert is exactly what is needed after a huge Thanksgiving Day meal.
This recipe was so fun and easy to make! I wanted something that didn’t have the traditional pie crust on it (not a fan) and I love Biscoff cookies so this was perfect! The flavors all go together wonderfully and it was a huge hit.
Everyone loved this pie! It is a great recipe to make if you are looking for a lighter alternative to pumpkin pie! It is also super easy to make with the cookie crust and the no bake filling!
Loved this pie! I made it the day before Thanksgiving and it was perfect. No baking required helps save oven space for other holiday dishes. Loved the addition of cinnamon to the whipped cream topping and the biscoff crust. Will make this again for sure!
So easy to make! And very yummy!
Made this wonderful pie for thanksgiving. Everyone loved how light the mousse was. Definitely a hit!
The homemade whipped cream really knocks it out of the park!
I had to keep myself from licking all the filling off the bowl…so good! I browned the butter in the crust and I think it adds a really nice nutty flavor to it. Thank you for your recipes Tessa!
Made this for thanksgiving, in place of the traditional pumpkin pie and it was probably the best part of the whole dinner. I’ve never attempted a pie before and this seemed like a great start, and it came out perfectly! Definitely going to come back to this recipe in the future.
My pumpkin pie averse family DEVOURED this. Super easy to makes and was a perfect light dessert to follow a heavy holiday meal! Will definitely make this again (and again).
So delicious that I’ve made it three times this month!
Super easy and very delicious. All the pumpkin flavor but without the heavy texture.
Delicious. I specifically love the biscoff crust. So easy, good flavor, and no heavy pumpkin texture! I’ll definitely make this again!!
Delightfully light yet full of fall flavours. I’m not even a big pumpkin fan but this pie is outstanding
Easy and delicious! I doubled the recipe and made in a 9×13 pan.
This recipe is terrible. The consistency is way too soft. It just tastes like whipped cream. It needs more substance like egg yolks or a pudding.
I am arguably the worst baker in the world – just ask my friends and family. However, I have confidently and successfully made this delicious pie numerous times over the past few years. Everyone loves it. Thank you for all the yums – and for saving my reputation!
Could you make in mini pans?
I don’t see why not!
Sure!
Great recipe. It’s exactly what I was looking for. I made it as a trial before Thanksgiving and I did it without the whipping cream on top. Tomorrow I will serve it with the cream on top as well as having maple candied pecans and walnuts on the side as an optional topping. I was thinking of candied ginger as an option too. Happy Thanksgiving!!
So glad you tried this recipe out! Happy Thanksgiving to you, Karla!
OH MY!! This was AMAZING!! I fudged a little and used butter instead of cooking oil to grease the pan. Needless to say that was a fail, but once we got the pie onto a plate… I will be making this every year from now on. It won’t make it through the night tonight, and there are only 4 of us eating it! Thank you so so very much for this. Happy Thanksgiving!
It’s my favorite thing to hear when you guys find a new staple recipe! So glad you loved this pie!