Fluffy Pumpkin Mousse Pie
A light and airy pumpkin mousse pie with a spicy gingersnap crust, featuring a velvety smooth filling that combines the warm flavors of pumpkin spice and cinnamon. This no-bake dessert is perfect for autumn gatherings and holiday feasts.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup gingersnap cookie crumbs
- 1/4 cup unsalted butter, melted
- 2 cups pumpkin puree
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- Maple syrup for drizzling (optional)
Instructions
- Combine gingersnap crumbs with melted butter and press into pie dish
- Bake crust at 350°F (175°C) for 10 minutes until slightly browned, then cool completely
- Whip heavy cream until soft peaks form
- Add powdered sugar and vanilla extract, whip until stiff peaks form
- In separate bowl, combine pumpkin puree, pumpkin spice, and cinnamon
- Gently fold whipped cream into pumpkin mixture until just combined
- Pour filling into cooled crust and smooth top
- Refrigerate for at least 4 hours or overnight to set
- Top with additional whipped cream and drizzle with maple syrup before serving
Notes
- Chill mixing bowl and beaters before whipping cream for best results
- Fold gently to maintain airy texture
- Can be made 1-2 days in advance
- Store in refrigerator for up to 3 days
- For vegan version, use coconut cream and vegan butter
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 120mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Find it online: https://us.recipesfood.org/fluffy-pumpkin-mousse-pie/
