Go Back
Print
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!

No Bake Pumpkin Mousse Pie

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.

Course Dessert
Cuisine American
Prep Time: 30 minutes
Inactive Time 6 hours
Total Time: 6 hours 30 minutes
Yields: 12 servings
Recipe by Tessa Arias

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

Directions

Make the crust:

  1. Spray a 9-inch pie dish with cooking spray.

  2. 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:

  1. In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until medium-stiff peaks form. Set aside.
  2. 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.
  3. 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:

  1. 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.
  2. Just before serving, spread the whipped cream over the pie. Sprinkle with more cinnamon to garnish, if desired. Serve.

Recipe Notes

This pie can be frozen before adding the whipped cream and any toppings are added, but doing so may slightly alter the texture after thawing. Freeze in an airtight container for up to one month, and thaw overnight in the refrigerator before adding whipped cream and toppings.