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A beautifully sliced Pumpkin Mousse Pie sits on a white plate, topped with a swirl of whipped cream and a sprinkle of cinnamon.

Decadent No-Bake Pumpkin Mousse Pie

Indulge in a light, creamy, and perfectly spiced no-bake pumpkin mousse pie nestled in a crisp graham cracker crust. This dessert is an effortless showstopper, perfect for fall gatherings and holidays.
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Prep Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.5 cups graham cracker crumbs (about 10-12 full graham crackers)
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter melted
For the Pumpkin Mousse Filling
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 1/2 cup powdered sugar
  • 2 tsp pumpkin pie spice
  • 8 oz cream cheese softened, full-fat recommended
  • 1 tsp vanilla extract
  • 1 packet unflavored gelatin powder (about 1 tablespoon)
  • 1/4 cup cold water for gelatin
  • 1.5 cups heavy cream very cold
For Garnish (Optional)
  • 1/2 cup heavy cream for whipped cream
  • 1 tbsp powdered sugar for whipped cream
  • 1/4 tsp cinnamon or pumpkin pie spice for dusting

Equipment

  • 9-inch pie plate
  • Large Mixing Bowl
  • Electric mixer (stand or hand-held)
  • Medium saucepan
  • Whisk
  • Rubber Spatula
  • Measuring Cups
  • Measuring Spoons

Method
 

Prepare the Graham Cracker Crust
  1. In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened.
  2. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a glass or your knuckles to get a compact crust. Place the pie plate in the refrigerator to chill while you prepare the filling, for at least 15 minutes.
Prepare the Gelatin
  1. In a small bowl, sprinkle the unflavored gelatin powder over 1/4 cup of cold water. Let it sit for 5 minutes to "bloom" (it will thicken and become spongy).
  2. Heat the gelatin mixture gently in a small saucepan over low heat, or in the microwave for 10-15 seconds, stirring until the gelatin is completely dissolved and clear. Do not boil. Set aside to cool slightly, but ensure it remains liquid.
Make the Pumpkin Mousse Base
  1. In a large mixing bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy, about 1-2 minutes.
  2. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract to the cream cheese. Beat until well combined and smooth, scraping down the sides of the bowl as needed.
  3. Gradually pour the slightly cooled, dissolved gelatin into the pumpkin mixture while the mixer is running on low speed. Beat until fully incorporated.
Whip the Heavy Cream
  1. In a separate clean, large bowl, pour the 1.5 cups of very cold heavy cream. Using an electric mixer, beat on medium-high speed until stiff peaks form. Be careful not to overbeat, or it will turn granular.
Assemble and Chill the Pie
  1. Gently fold the whipped cream into the pumpkin mixture in two additions using a rubber spatula. Fold until just combined and no streaks of whipped cream remain. Do not overmix, as this can deflate the mousse.
  2. Pour the pumpkin mousse filling into the chilled graham cracker crust. Spread evenly with a spatula.
  3. Cover the pie loosely with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, until the mousse is firmly set.
Garnish and Serve
  1. Before serving, if desired, prepare a fresh whipped cream garnish. In a clean bowl, beat 1/2 cup cold heavy cream with 1 tbsp powdered sugar until stiff peaks form. Pipe or dollop onto the pie slices.
  2. Lightly dust with a sprinkle of cinnamon or pumpkin pie spice. Slice and serve cold.

Notes

For best results, ensure your cream cheese is truly at room temperature for a smooth mousse. For a quicker set, you can chill the pie in the freezer for about 1 hour before transferring to the refrigerator, but ensure it doesn't freeze solid. Store leftover pie covered in the refrigerator for up to 3-4 days.