Pumpkin White Chocolate Mousse Pie

Name: Pumpkin White Chocolate Mousse Pie
Prep time: 1 h
Total time: 7 h
Yield: 8 people
Ingredients: ½ cup macadamia nuts; 1 cup Graham cracker crumbs; 1/4 cup brown sugar; ½ teaspoon salt; ¼ teaspoon cinnamon; ⅛ teaspoon fresh grated nutmeg; ½ cup unsalted butter; 1 cup cold heavy cream; 1 cup pumpkin puree; 4 ounces cream cheese; 3 ounces white chocolate; ⅓ cup sugar; 2 teaspoons vanilla extract; white chocolate curls

User Reviews

5.0

63 reviews

Excellent

Prep Time
1 hr
Additional Time
6 hrs
Total Time
7 hrs
Servings
8 people
Course
Dessert
Cuisine
American

Pumpkin White Chocolate Mousse Pie

Kian Mendoza

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This pumpkin mousse pie is no bake! It has a macadamia crust and white chocolate and is delicious served cold out of the fridge or freezer!

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Ingredients

Servings

crust

½ cup macadamia nuts
1 cup Graham cracker crumbs
1/4 cup brown sugar
½ teaspoon salt
¼ teaspoon cinnamon
⅛ teaspoon fresh grated nutmeg
½ cup unsalted butter, melted

filling

1 cup cold heavy cream
1 cup pumpkin puree
4 ounces cream cheese, softened to room temperature
3 ounces white chocolate, melted
⅓ cup sugar
2 teaspoons vanilla extract
white chocolate curls, for topping

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Instructions

Preheat the oven to 350 degrees F.
To make the crust, start by toasting the macadamia nuts. Place the nuts on a baking sheet. Toast in the oven for 10 to 15 minutes, until slightly golden and fragrant.
Place the nuts in a food processor and pulse until small crumbs remain. Pour them into a large bowl.
Add in the graham crumbs, sugar, salt, cinnamon and nutmeg. Stir in the melted butter until all of the mixture is moistened. Press the crust into an 8-inch pie plate and stick it in the refrigerator.
While the crust is in the fridge, beat the heavy cream in the bowl of your electric mixer until stiff peaks form. Transfer it to another bowl.
In the electric mixer, beat the pumpkin and cream cheese together until combined. Beat in the sugar and vanilla extract. Beat in the melted white chocolate. Using a spatula, fold the heavy cream into the pumpkin mixture. Fold a few times until combined - I suggest actually folding it in and not straight up stirring.
Scrape the mixture into the refrigerated pie crust and smooth it out on top. Refrigerate or freeze for 6 hours, or even overnight. If freezing, you may need to let it sit out for 20ish minutes before serving. Before serving, top with white chocolate curls and a sprinkle of cinnamon!
To make the white chocolate curls, I take a bar of white chocolate and run a vegetable peeled down the edges!
Note: I like to keep this in the fridge or even the freezer for serving. It is so so good when it’s very cold! You can also serve it with whipped cream, or even top it with whipped cream instead of white chocolate. Or do both!