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a perfect slice of pumpkin mousse pie on a white plate beside a fork, ready to enjoy.

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! 

Course Dessert
Cuisine American
Keyword fall, fall baking, no bake pie, pumpkin, pumpkin pie, thanksgiving
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. 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:

  1. In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until medium-stiff peaks form. Set aside.

  2. 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.

  3. 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:

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

Recipe Notes

How to Make 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.