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Pumpkin Mousse Pie

Pumpkin mousse pie with a crisp gingersnap crust and a cloud-like, no-bake pumpkin mousse. Chilled until sliceable, then topped with whipped cream and a light cinnamon dusting.
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Prep Time 25 minutes
chilling 4 hours
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.3333333333 cup sugar
  • 6 tbsp melted butter
For pumpkin mousse
  • 8 oz cream cheese softened
  • 1 cup pumpkin puree
  • 1 package (3.4 oz) instant vanilla pudding, dry
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp ginger
  • 0.5 cup milk
  • 0.5 cup powdered sugar
  • 2 cup heavy cream whipped to stiff peaks
Topping
  • 1 whipped cream
  • 1 tsp cinnamon for dusting

Equipment

  • 1 9-inch pie dish

Method
 

Make the gingersnap crust
  1. Mix gingersnap crumbs, sugar, and melted butter until evenly combined, then press firmly into a 9-inch pie dish.
  2. Refrigerate the crust for 20 minutes to set.
Make the pumpkin mousse filling
  1. Beat the cream cheese until smooth, then add pumpkin puree, dry instant vanilla pudding mix, pumpkin pie spice, cinnamon, ginger, milk, and powdered sugar.
  2. Fold in the whipped heavy cream in three additions until no streaks remain.
Assemble and chill
  1. Pour the mousse into the chilled gingersnap crust and smooth the top.
  2. Refrigerate for at least 4 hours or overnight, until fully set and sliceable.
Serve
  1. Serve each slice with whipped cream and a dusting of cinnamon.

Notes

For the cleanest slices, chill overnight and let the pie sit at room temperature for 10 minutes before cutting. Refrigerate leftovers up to 4 days; freezing is not recommended because the mousse texture can loosen after thawing. If you want a dairy-light option, substitute cream cheese and milk with a plant-based cream cheese and unsweetened non-dairy milk that are formulated to set well.