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!
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This No Bake Pumpkin Mousse Pie takes all the best things about pumpkin pie, but in a light, creamy, and utterly delicious no-bake variation.
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.
This pie puts a new, fun spin on pumpkin pie. And, bonus: it won’t take up precious space in your oven.
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.
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.
It’s light and delicate, not dense like your traditional pumpkin pie.
I truly love this No Bake Pumpkin Mousse Pie and I hope you will too!
How to Make No Bake Pumpkin Mousse Pie
The Biscoff Cookie Crust
One of my favorite parts about this recipe is the Biscoff cookie crust! Biscoff cookies (aka Speculoos cookies) are kind of a cross between gingersnaps and graham crackers and are loaded with warm comforting spices and an almost caramelized sweetness. I find them at most grocery stores or Target in the cookie & cracker aisle, but you can also grab them online here.
Crust Tips:
- 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 as you slice it.
- Be sure to really pack the crust into the pie pan.
- I like to use the bottom of a measuring cup to thoroughly press the crust into the pan.
Can I Use a Different Crust for Pumpkin Mousse Pie?
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 full 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.
Pumpkin Mousse Pie Filling Tips
- You will need an electric mixer for multiple components of this recipe. A stand mixer is ideal, but a hand mixer will work just fine.
- 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.
- TIP: Don’t use homemade pumpkin puree! It’s far too watery for this recipe. More on this just below.
What Type of Pumpkin Should I Use for Pumpkin Mousse Pie?
I used store-bought canned pumpkin puree for this Pumpkin Mousse Pie recipe. Do not use homemade pumpkin puree in this recipe because it will add too much excess liquid. Do not use canned pumpkin pie filling, either – it is not the same thing as pumpkin puree.
Check out my Fresh vs. Canned Pumpkin article for the differences between using fresh pumpkin puree, regular canned pumpkin, and organic canned pumpkin.
Whipped Cream Topping for Pumpkin Mousse 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.
- 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 a sprinkle of ground Biscoff cookies, for a beautiful presentation.
Which Pie Pan Should I Use for This Recipe?
This recipe was written to use a 9-inch pie pan. Because this pie doesn’t go in the oven, the pie pan material doesn’t matter as much as it would for a baked pie. Check out my Best Pie Pan article for more info.
How to Make No-Bake Pumpkin Mousse Pie Ahead of Time
Once the crust and mousse filling are made, the pie can be stored for up to 2 days covered in the refrigerator. As mentioned above, the whipped cream should be added shortly before serving for the prettiest presentation, but if you don’t mind it looking a little deflated, you can add the whipped cream up to 1 day before.
Can You Freeze Pumpkin Mousse Pie?
Yes! Pumpkin Mousse Pie can be frozen before adding the whipped cream, but doing so may slightly alter the texture after thawing. Place inside an airtight container and freeze for up to one month. Thaw overnight in the refrigerator before adding whipped cream and serving.
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No Bake Pumpkin Mousse Pie
Ingredients
For the crust:
- 1 (8.8 ounce or 250 gram) package Biscoff / Speculoos cookies
- 7 tablespoons unsalted butter, melted
For the pumpkin mousse:
- 1 cup 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 heavy cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
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 butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish.
Make the pumpkin mousse:
- 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, with no pockets of cream cheese remaining, scraping down the bottom and sides of 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.
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.
- Shortly before serving, spread the whipped cream over the pie. Sprinkle with more cinnamon to garnish, if desired. Serve.
Recipe Notes
This post was originally published in 2018 and has been updated with additional recipe tips. Photos by Ashley McLaughlin.
November Baking Challenge
This recipe was the selection for the November 2019 baking challenge! Learn more about my monthly baking challenges, and how you can enter to win prizes, here. Check out everyone’s pies below:
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.
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.
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!
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.
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.
Love! Great light version of a classic pie. The cinnamon in the whip cream is brilliant !
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 🙂
So light and smooth, it made it feel guilt free! Such a fun take on a classic
I love this recipe!
This recipe is amazing!
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 is a very simple recipe to follow. The results are amazing. It’s the creamiest pie filling and very tasty.