No Bake Pumpkin Mousse Pie
User Reviews
4.8
No Bake Pumpkin Mousse Pie
Description
No Bake Pumpkin Mousse Pie includes a crust made from finely ground Speculoos cookies combined with melted butter, pressed into a pie dish without baking. The mousse filling is made by beating room temperature cream cheese with brown sugar, pumpkin puree, vanilla, and a mix of traditional pumpkin pie spices—cinnamon, cloves, nutmeg, and ginger—until smooth. Whipped cream is gently folded in to lighten the texture before the mixture is spread into the crust and chilled to set.
The pie is smooth with a mousse-like consistency, combining the spiced pumpkin flavor with cream cheese richness and the lightness from whipped cream. The crust adds a crunchy, caramelized note from the Speculoos biscuits. Topping is made of whipped cream mixed with powdered sugar, vanilla, and cinnamon to complement the pie's spices and is best added shortly before serving for an attractive presentation.
This pie suits holiday or fall occasions where a creamy, no-bake dessert is preferred. It should be refrigerated to maintain its texture. The pie can be made ahead and kept covered for a couple of days, with the whipped cream topping added just before serving. Freezing is possible without the whipped cream but might alter texture upon thawing.
As noted, the whipped cream topping should ideally be added close to serving time to keep its appearance. The pie can be refrigerated for up to two days once assembled, and freezing before topping is feasible with some texture change after thaw. These storage options allow some flexibility in advance preparation.
Ingredients
For the crust:
- 1 Speculoos cookies Biscoff brand
- 7 tablespoons unsalted butter melted, 99 grams
For the pumpkin mousse:
- 1 cup heavy whipping cream cold
- 4 ounces cream cheese at room temperature
- 1/4 cup light brown sugar 50 grams
- 1/2 cup pumpkin puree canned pure
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cloves ground
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
For the whipped cream:
- 1 cup heavy cream cold
- 3 tablespoons powdered sugar sifted, 23 grams
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
Make the crust:
- Spray a 9-inch pie dish with cooking spray.
- 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:
- In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until medium-stiff peaks form. Set aside.
- 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.
- 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:
- 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 peaks form.
- Shortly before serving, spread the whipped cream over the pie. Sprinkle with more cinnamon to garnish, if desired. Serve.
Notes
- The pie crust is made with Speculoos (Biscoff) cookies combined with melted butter and does not require baking.
- The pumpkin mousse filling is folded with whipped cream to maintain a light, airy texture.
- Store the assembled pie refrigerated for up to 2 days; add the whipped cream topping just before serving for better appearance.
- You can freeze the pie without whipped cream for up to one month; thaw overnight in refrigerator before adding topping and serving.
User Reviews
Overall Rating
4.8
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