Get ready to indulge in a delightful No Bake Pumpkin Mousse Pie that’s perfect for any occasion! With a creamy pumpkin filling and a crunchy cookie crust, this dessert is both easy to make and utterly delicious.
Crust Perfection
Creating the crust is so satisfying—just a quick pulse in the food processor and you’re halfway there!
Whipped Cream Dream
Finish it off with a fluffy layer of whipped cream for that extra touch of sweetness. You won’t be able to resist!
Ingredients
- For the crust:
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- For the pumpkin mousse:
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- For the whipped cream:
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Instructions
- Make the crust:
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Step 1- Prepare the pie dish: Spray a 9-inch pie dish with cooking spray.
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Step 2- Make the crust: Place the cookies in the bowl of a food processor. Pulse until finely ground. Add the butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish.
- Make the pumpkin mousse:
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Step 3- Whip the cream: In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until medium-stiff peaks form. Set aside.
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Step 4- Mix the pumpkin mousse: In a separate large bowl, use an electric mixer fitted with the paddle attachment to beat the cream cheese on medium-high speed until smooth and creamy, about 30 seconds. Add in the brown sugar, pumpkin puree, vanilla, cinnamon, cloves, nutmeg, and ginger, and continue to beat until very well combined, with no pockets of cream cheese remaining, scraping down the bottom and sides of the bowl as needed.
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Step 5- Combine mixtures: Gently fold the whipped cream into the pumpkin mixture until combined. Spread gently and evenly into the prepared crust. Cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
- Make the whipped cream:
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Step 6- Whip the cream: In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until it begins to thicken. Add in the powdered sugar, vanilla, and cinnamon and continue to whip until medium peaks form.
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Step 7- Serve the pie: Shortly before serving, spread the whipped cream over the pie. Sprinkle with more cinnamon to garnish, if desired. Serve.
Nutrition
- Calories: 350, Fat: 24g, Carbs: 35g, Protein: 3g
Cooking techniques
Whipping cream is an essential technique here; make sure your bowl and cream are both cold for best results. This helps achieve the right texture!
Variations or substitutions
You can substitute the Biscoff cookies with graham crackers or Oreo cookies for a different flavor. Additionally, feel free to switch up the spices to suit your taste!
Storage tips
Store any leftovers in the refrigerator, covered. It’s best enjoyed within 2-3 days for optimal freshness!
Notes
For a dairy-free option, use coconut cream instead of heavy cream and a dairy-free cream cheese alternative.
