Pumpkin Mousse Pie
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5
4 reviews
Excellent
Pumpkin Mousse Pie
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Light, fluffy pumpkin mousse filling in a delicious graham cracker crust that's topped with a homemade whipped topping. This no-bake Pumpkin Mousse Pie is an easy Thanksgiving dessert!
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Ingredients
Crust
- 13 graham cracker sheets
- ½ cup butter melted, salted
- 3 Tablespoons granulated sugar
Mousse
- 8 ounces cream cheese softened
- 15 ounces pumpkin puree canned
- ⅓ cup brown sugar packed
- 1 ½ teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 cups whipped topping (Cool Whip)
Whipped Cream Topping
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Optional garnish cinnamon
Instructions
- Lightly spray a 9-inch pie dish with non-stick cooking spray and set aside.
- In the bowl of a food processor, pulse together the graham crackers for 30 seconds or until they are a medium to fine crumb. If you don't have a food processer put the graham crackers into a ziplock bag and roll a rolling pin over them until they are a fine crumb.
- Drizzle the melted butter and add in the sugar. Pulse again until the consistency is that of wet sand.
- Press the graham cracker mixture into the bottom and halfway up the sides of your prepared pie dish using slightly damp fingers or the bottom of a measuring cup.
- Cover with plastic wrap and place the prepared crust in the freezer until you are finished with your mousse.
- Add your softened cream cheese and pumpkin puree to the bowl of a stand or hand mixer fitted with a whisk attachment. Mix well on low speed.
- Then add the brown sugar, vanilla extract, and pumpkin pie spice to the pumpkin mixture. Mix on low until the mousse is smooth and incorporated.
- Gently fold in the whipped topping with a rubber spatula until light and fluffy.
- Remove your pie dish from the freezer and add the mousse mixture, spreading it out evenly in the pie crust.
- Cover your mousse with plastic wrap and place in the refrigerator for 6 hours or overnight.
- When you are ready to serve your pie, make the whipped cream in a stand or hand mixer bowl.
- Pour the heaving whipping cream into a the bowl and whip until stiff peaks form, about 7-10 minutes.
- Add the sugar and vanilla and beat further until the whipped cream is fluffy and combined.
- Spread the homemade whipped cream over the mousse and garnish with optional cinnamon garnish. Store any leftovers in the refrigerator.
Notes
- Wrap the pie dish in plastic wrap, then store it in the refrigerator for 2-3 days. I do not recommend freezing this pie since the texture will change and the pie will become watery and soggy when it thaws.
Nutrition Information
Show Details
Serving
1slice
Calories
430kcal
(22%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
32g
(49%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.3g
(15%)
Cholesterol
84mg
(28%)
Sodium
244mg
(10%)
Potassium
188mg
(4%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
6598IU
(132%)
Vitamin C
2mg
(2%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 430kcal | 22% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 84mg | 28% |
| Sodium | 244mg | 10% |
| Potassium | 188mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 6598IU | 132% |
| Vitamin C | 2mg | 2% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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