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Pumpkin Mousse Pie Recipe

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4.1 from 62 reviews

This Pumpkin Mousse Pie combines a crisp graham cracker crust with a light, airy pumpkin-flavored mousse filling. Sweetened with marshmallow crème and enhanced with pumpkin pie spice, this no-bake mousse pie is perfect for festive occasions and holiday celebrations. The pie is frozen to firm up and then thawed before serving to achieve a creamy texture.

  • Total Time: 4 hours 25 minutes (includes freezing and thawing time)
  • Yield: 10 servings

Ingredients

Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • 3 tbsp brown sugar
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted

Pumpkin Mousse Filling

  • 15 oz pumpkin puree (1 can)
  • 7 oz marshmallow crème (Jet-Puffed preferred)
  • 1/4 cup brown sugar
  • 2 1/2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 8 oz frozen whipped topping, thawed (such as Cool Whip or homemade whipped cream)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
  2. Make the Graham Cracker Crust: In a medium bowl, thoroughly mix the graham cracker crumbs, brown sugar, salt, and melted butter until evenly combined.
  3. Press Crust into Pie Plate: Firmly press the crust mixture into the bottom and up the sides of a 9-inch deep-dish pie plate to form an even layer.
  4. Bake the Crust: Bake the crust for 10 minutes until it turns lightly golden. Remove from the oven and allow it to cool completely on a wire rack. (If using a store-bought crust, you can skip this baking step.)
  5. Prepare Pumpkin Pie Mousse: In a large mixing bowl, whisk together pumpkin puree, marshmallow crème, brown sugar, pumpkin pie spice, and vanilla extract until the mixture is smooth.
  6. Fold in Whipped Topping: Gently fold the thawed whipped topping into the pumpkin mixture, careful to keep the filling light and airy.
  7. Assemble the Pie: Spoon the pumpkin mousse filling into the cooled crust and smooth the top with a spatula. Cover the pie with foil, making sure the foil does not touch the surface of the mousse.
  8. Freeze the Pie: Freeze the pie for at least 4 hours or overnight to allow the mousse to firm up.
  9. Thaw Before Serving: Remove the pie from the freezer and let it sit at room temperature for 30 to 60 minutes before serving to soften slightly for easier slicing and creamier texture.
  10. Garnish and Serve: Before serving, garnish the pie with the remaining whipped topping and sprinkle with additional pumpkin pie spice or nutmeg for an extra festive touch.

Notes

  • For a no-bake option, use a store-bought graham cracker crust and skip the baking step.
  • Allowing the pie to thaw before slicing ensures clean cuts and a creamy mousse experience.
  • Use freshly thawed whipped topping for best texture and flavor.
  • You can adjust the amount of pumpkin pie spice to your taste preference.
  • This pie is best served chilled but not frozen solid.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/pumpkin-mousse-pie-recipe/