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 and adds them to 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 flavorful Caramel Apple Streusel Pie or a decadent Pecan Pie.
This pie puts a new, fun spin on pumpkin pie. And, bonus: it won’t take up precious space in your oven.
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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 or Friendsgiving. This pie is light and delicate, not dense like your traditional pumpkin pie – and it’s super easy to make! Just check out Cathy’s review below:
Reader Love
This is SO GOOD – I will be making it for the 4th Thanksgiving in a row. I am definitely not a baker, but I can mix ingredients with the best of ’em, so I am happy and proud to finally be able to provide a holiday dessert that everyone enjoys. Thank you!
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I truly love this No Bake Pumpkin Mousse Pie and I hope your family will too!
Sprinkle of Science
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, loaded with warm comforting spices and an almost caramelized sweetness. I find them at most grocery stores or Target in the packaged cookie 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.
- The bottom of a measuring cup or a tart tamper makes easy work of this.
Can I Use a Different Crust?
You can use gingersnap cookies, graham crackers, or digestive biscuits instead. You’ll need two scant cups of cookie crumbs (about 15 full graham crackers). It’s easiest to swap out the cookie option if you have a scale and can use the weight measurement provided in the recipe.
Note that you may need a little additional melted butter if using a different type of cracker, so add just enough butter so it holds together when pressed.
The Spices
Be sure to use fresh spices for the best flavor. If you open your spice jar and the aroma isn’t strong (or especially if it’s expired), it’s time to replace it.
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.
- The filling needs to set for at least 6 hours. I usually just make the pie the night before I plan to serve it.
- Do not use homemade pumpkin puree! It’s far too watery for this recipe. More on this just below.
The Pumpkin Puree
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.
Tessa’s Tip: If you have leftover canned pumpkin puree, try my Pumpkin Spice Coffee Cake or Pumpkin Muffins for the perfect Thanksgiving breakfast, or my Brown Butter Pumpkin Chocolate Chip Cookies for a delicious fall sweet treat!
The Whipped Cream Topping
- Be sure to top the pie with the whipped cream no more than a few hours before serving.
- 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 further 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 on pie pans.
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.
More Pie Recipes You’ll Love:
No Bake Pumpkin Mousse Pie
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Ingredients
For the crust:
- 1 (8.8 ounce or 250 gram) package Biscoff / Speculoos cookies
- 7 tablespoons (99 grams) unsalted butter, melted
For the pumpkin mousse:
- 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 cream:
- 1 cup (237 grams) heavy cream, cold
- 3 tablespoons (23 grams) powdered sugar, sifted
- 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 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.
So easy and good! Perfect for Thanksgiving!
Easy to make. Would reduce the whipped cream topping to a dollop since the pumpkin mousse it already so light
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!
Loved this recipe! So simple but so so tasty! A nice change from the typical heavier pies you find around the holidays.
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.
Very easy recipe and quick! Delicious for anyone that loves pumpkin pie and even those that don’t…it’ll change their minds!
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 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 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
This is so yummy.
Super easy to make and tastes delicious!
It was super easy and tastes delicious!