Ingredients
Method
1. Prepare the Pie Dish
Lightly coat a 9-inch pie plate with nonstick spray so the crust releases easily later.
2. Make the Graham Cracker Crust
Place graham crackers into a food processor and pulse until they turn into fine crumbs. Add melted butter and sugar, then pulse again until the mixture resembles damp sand.
3. Form the Crust
Transfer the crumb mixture into the pie dish and firmly press it across the bottom and partway up the sides. A measuring cup or lightly damp fingers help create a smooth, compact crust.
4. Chill the Crust
Cover the pie dish with plastic wrap and place it in the freezer while preparing the filling.
5. Mix the Pumpkin Filling
In a large bowl or stand mixer, blend the softened cream cheese with pumpkin puree until smooth and creamy.
6. Add Flavor
Stir in brown sugar, vanilla extract, and pumpkin pie spice. Continue mixing until the filling looks silky and evenly combined.
7. Fold in Whipped Topping
Using a spatula, gently fold in the whipped topping until the mixture becomes airy and mousse-like.
8. Fill the Pie
Remove the crust from the freezer and spoon the pumpkin mousse into the crust. Spread it evenly across the surface.
9. Chill the Pie
Cover and refrigerate the pie for at least 6 hours or overnight so the mousse can fully set.
10. Prepare the Whipped Cream
When ready to serve, beat the heavy cream until stiff peaks form. Add powdered sugar and vanilla, mixing briefly until incorporated.
11. Finish the Pie
Spread the whipped cream over the chilled pumpkin mousse layer and serve.
Notes
How to Store Pumpkin Mousse Pie
This dessert should be kept refrigerated because of the mousse filling.- Store the pie covered in the fridge for up to 3 days.
- Use plastic wrap or a pie dish with a lid to keep it fresh.
- Freezing is not recommended because the mousse texture can separate once thawed.
Helpful Tips for the Best Pumpkin Mousse Pie
Prevent Sticky Crust Fingers
Lightly dampen your fingers or the bottom of a measuring cup before pressing the crust mixture into the pie dish. This keeps the crumbs from sticking.Use Softened Cream Cheese
Cream cheese blends much easier when fully softened. Leave it at room temperature for a few hours or microwave it briefly in short intervals.Keep Cream Very Cold
Chilled heavy cream whips faster and produces thicker, more stable whipped cream.Chill the Pie Again After Topping
After adding the whipped cream layer, refrigerate the pie for another hour or two for cleaner slices.Topping Ideas
Want to dress up your pumpkin mousse pie? Try one of these delicious toppings:- Caramel drizzle
- Cinnamon dusting
- Crushed graham crackers
- Toasted pecans
- White chocolate shavings
- Maple syrup drizzle
- Pumpkin spice sprinkle