No Bake Pumpkin Mousse Pie

This no bake pumpkin mousse pie is a true Thanksgiving favorite that combines creamy, spiced pumpkin mousse with a crunchy Biscoff cookie crust. It’s a perfect dessert when you want to save your oven’s heat for the turkey but still offer something impressive and festive. The light, airy texture paired with warm autumn spices creates a cozy, comforting finish to any holiday meal. Whether it’s your first time making it or a new twist on a tradition, this pie delivers a satisfying treat with minimal effort.

I remember the first time I made this pie, the family was skeptical about skipping the traditional baking but everyone ended up asking for seconds. It’s truly one of those recipes that become a staple once tried.

Ingredients

• Biscoff Cookies: Adds a sweet and spiced crunch to the crust look for cookies that are fresh and crisp for best texture
• Unsalted Butter: Binds the crust firmly allowing for easier slicing softened butter blends more evenly
• Heavy Whipping Cream: Creates the light airy mousse always use cold cream for best whipping results
• Cream Cheese: Gives a creamy tanginess that balances the sweetness opt for full fat and soften before mixing
• Light Brown Sugar: Adds mellow sweetness and a subtle molasses flavor enhancing the pumpkin taste
• Canned Pure Pumpkin Puree: The star ingredient it provides authentic pumpkin flavor avoid pre spiced pumpkin pie filling to control seasoning yourself
• Vanilla Extract: Rounds out the flavor with warmth and depth pure extract is preferable to imitation
• Ground Spices (Cinnamon, Cloves, Nutmeg, Ginger): Essential for that warm autumn spice profile freshly ground spices deliver more aroma and potency
• Powdered Sugar: Sweetens and stabilizes the whipped cream topping for a smooth finish

Instructions

Prepare the Crust:

Spray a 9 inch pie dish with cooking spray to prevent sticking. In a food processor pulverize the Biscoff cookies until they become fine crumbs. Melt the butter and gently mix it into the cookie crumbs until fully combined. Firmly press this mixture into the bottom and along the sides of the pie dish to form an even crust pressing firmly is key to a sturdy base that won’t crumble when sliced.

Make the Mousse Filling:

In a large mixing bowl beat the cream cheese until it is completely smooth and without lumps. Gradually add the brown sugar pure pumpkin puree vanilla and the blend of ground spices mix thoroughly until fully incorporated. In a separate chilled bowl whip the heavy cream to medium stiff peaks then carefully fold the whipped cream into the pumpkin mixture in batches to preserve the airy texture without deflating it.

Assemble the Pie:

Spoon the pumpkin mousse gently into the prepared crust spreading it evenly with a spatula. Cover the pie with plastic wrap and place it in the refrigerator for a minimum of six hours or ideally overnight this chilling time allows the mousse to firm up and deepen in flavor ensuring clean slices when served.

Prepare the Topping:

Just before serving whip the remaining heavy cream along with powdered sugar and a small splash of vanilla until you reach medium peaks. Spread or dollop this whipped cream over the chilled pie and for extra charm dust a little cinnamon on top or add a drizzle of caramel. Optional toppings like chopped pecans add a delightful crunch and contrast to the smooth mousse.

My favorite ingredient here has to be the pure pumpkin puree. It’s such a simple component but really sets the tone for the whole dessert lending that authentic fall character. The first time I served this pie watching my family’s delight at how light yet flavorful it was made me love pumpkin desserts all over again.

Storage Tips

Store the pie tightly wrapped in the refrigerator for up to two days to keep the mousse fresh and prevent it from absorbing other fridge odors. To freeze omit the whipped cream topping and wrap the pie carefully in plastic wrap followed by aluminum foil. Thaw overnight in the fridge before serving and add fresh whipped cream.

Ingredient Substitutions

Gingersnap cookies can replace Biscoff for a spicier crust. Mascarpone can substitute cream cheese for a creamier mousse. Whipped coconut cream makes an excellent dairy free option that keeps the mousse airy and light. Maple syrup can replace brown sugar to add a richer earthier sweetness.

Serving Suggestions

Pair this pie with warm spiced cider for a cozy drink that complements the pumpkin and spices. A scoop of vanilla ice cream adds extra indulgence and cranberry sauce or roasted vegetables on the side provide lovely balance and contrast to this sweet treat.

Serve chilled and add toppings right before serving for the best texture and presentation.

Common Questions About Recipes

→ What type of cookies work best for the crust?

Biscoff cookies offer a sweet, spiced crunch ideal for the crust, but gingersnap cookies make a great alternative for added warmth and aroma.

→ How can I achieve the lightest mousse texture?

Make sure the heavy cream and mixing bowls are well chilled before whipping, and gently fold the whipped cream into the pumpkin mixture to keep the mousse airy.

→ Can this dessert be made dairy-free?

Yes, substitute cream cheese with vegan cream cheese or silken tofu, and use whipped coconut cream instead of heavy cream for a dairy-free version.

→ How long should the mousse chill before serving?

Refrigerate the assembled mousse pie for at least 6 hours or overnight to ensure it firms up and the flavors meld beautifully.

→ What is the best way to store leftovers?

Keep leftovers tightly covered in the refrigerator for up to 2 days to maintain creaminess and flavor.

→ Are there any tips for enhancing the spice flavors?

Always use freshly ground cinnamon, cloves, nutmeg, and ginger for the richest aroma, and consider adjusting amounts to taste.