No Bake Pumpkin Mousse Pie (Printer-Friendly)
Creamy pumpkin mousse pairs with a spiced cookie crust for a smooth, flavorful fall dessert.
# List of Ingredients:
→ Crust
01 -
10 ounces Biscoff cookies, finely ground
02 -
6 tablespoons unsalted butter, melted
→ Mousse Filling
03 -
8 ounces cream cheese, softened
04 -
2/3 cup light brown sugar, packed
05 -
1 cup canned pure pumpkin puree
06 -
1 teaspoon vanilla extract
07 -
1/2 teaspoon ground cinnamon
08 -
1/8 teaspoon ground cloves
09 -
1/8 teaspoon ground nutmeg
10 -
1/8 teaspoon ground ginger
11 -
1 1/4 cups heavy whipping cream, cold
→ Topping
12 -
3/4 cup heavy whipping cream, cold
13 -
2 tablespoons powdered sugar
14 -
1/2 teaspoon vanilla extract
# Preparation Steps:
01 -
Spray a 9-inch pie dish with cooking spray. Pulse Biscoff cookies in a food processor until finely ground. Combine crumbs with melted butter, then press firmly into the bottom and sides of the pie dish.
02 -
Beat softened cream cheese in a mixing bowl until smooth. Gradually add brown sugar, pumpkin puree, vanilla extract, and ground spices, mixing until fully combined. In a separate bowl, whip cold heavy cream to medium-stiff peaks. Gently fold whipped cream into pumpkin mixture until light and airy.
03 -
Spoon mousse filling evenly into the prepared crust. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to set firmly.
04 -
Just before serving, whip cold heavy cream with powdered sugar and vanilla extract until medium peaks form. Spread or dollop over chilled pie. Optionally, sprinkle lightly with cinnamon for garnish.
# Additional Suggestions:
01 -
Chill mixing bowls and cream before whipping to achieve optimal mousse texture.
02 -
Avoid overfolding whipped cream into pumpkin mixture to maintain lightness.
03 -
Press crust firmly to prevent crumbling during slicing.
04 -
Use fresh ground spices for the most vibrant flavor profile.
05 -
Serve pie chilled to ensure mousse holds shape and flavors remain distinct.