Pumpkin Mousse Pie with Maple Cookie Crust

This icebox pumpkin mousse pie recipe with a maple cookie crust is so light and airy, and bursting with fall flavors! And an easy, no bake pumpkin pie is perfect for a busy holiday! If you love this pumpkin cheesecake mousse pie, you'll love my No Bake Oreo Cheesecake, my Cannoli Pie, and my Lemon Icebox Pie!

*This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.

Icebox Pumpkin Mousse Pie

The title of this recipe certainly is a mouthful! And that's what you'll want when you're done making this easy fall dessert! This pumpkin cream cheese pie recipe is a NO-BAKE Thanksgiving dessert full of creamy, light pumpkin filling, a fresh whipped cream topping, and an absolutely amazing maple cookie crust that brings it all together! And it's unique among pumpkin cream pies that I've seen because it requires no vanilla pudding mix and no store-bought whipped topping, so you can feel a little better about the ingredients in this pumpkin mousse pie!

This recipe was born when I set out to make an whipped pumpkin pie, one that would have a lighter, airier texture than traditional pumpkin pie. And what I really wanted was a no-bake pumpkin dessert that would make your holiday just a little bit easier!

This pie could go by many names -- a pumpkin cream pie, pumpkin cream cheese mousse pie, whipped pumpkin pie, or no-bake pumpkin pie, but I settled on pumpkin mousse pie because it sounds fancy. All that really matters is that your loved ones will eat it up faster than it took for you to throw it together! And if you're a major pumpkin lover, you'll also want to check out my Pumpkin Pie in Graham Cracker Crust!

No-Bake Pumpkin Mousse Pie vs. Baked Pumpkin Pie

I'm always ready to sing the praises of no-bake desserts. Most recently, my No-Bake Oreo Cheesecake was a huge hit around here! No-bake desserts are easy, quick, and foolproof. But on Thanksgiving, or any other big cooking holiday, no-bake means freedom.

This no bake pumpkin mousse pie frees up your oven for all the other things that need to be roasted, baked, or kept warm. It sets in the fridge, so it can be prepared a day or two in advance and served chilled with no prep! And a no-bake dessert travels well, especially in cooler temperatures, so this pumpkin mousse pie is the perfect dessert to bring as a guest that won't disrupt the delicate balance of your host's Thanksgiving kitchen!

This pumpkin cheesecake mousse pie is also a great option for beginner bakers because it's SO easy to make, but sure to impress on the Thanksgiving table! If you're wondering what to bring to Friendsgiving, or you want an easy, no-fuss dessert for a small Thanksgiving gathering, this pumpkin mousse pie is your best bet!

How to make pumpkin mousse pie - Ingredients

For that incredible maple cookie crust, you'll need:

• Maple creme sandwich cookies - for this crust, we're using 12 ounces of maple sandwich cookies. They're available in many supermarkets, and online at Amazon, but if you can't find them, you can use Golden Oreos with a little maple extract added to your crust mixture. You could even use regular Oreos or any Oreo flavor you like!
• melted salted butter - I use salted butter to offset the sweetness in the rest of the pie. But if you prefer unsalted butter, then just add a couple pinches of salt into your crust mixture. If you use Golden Oreos or another type of maple cookie, you'll need to double the amount of butter to help the crust come together.

And here's what you'll need for the pumpkin mousse filling:

• canned pumpkin purée - you'll need 1½ cups of purée, which is just about the amount in a 15-ounce can.
• powdered sugar - using powdered sugar instead of granulated or brown sugar helps to keep the texture light and airy.
• vanilla - make sure it's a high-quality pure vanilla extract.
• pumpkin pie spice - store-bought is easiest, or you can use ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, a pinch of ground allspice, and a pinch of ground cloves.
• cream cheese - This is what gives our pumpkin mousse pie much of its structure! It should be softened to room temperature to make it easier to mix. If you're short on time, just remove the foil wrapping and heat it in the microwave 25-30 seconds.
• cold heavy whipping cream - whipping this heavy cream to stiff peaks gives our pie its light and fluffy texture! Make sure it's very cold before you start whipping. I like to place the mixing bowl, beater, and heavy cream in the freezer for 10 minutes before mixing just to get it all nice and cold. You can also substitute store-bought whipped topping like Cool Whip to save time!

This pumpkin pie recipe also includes an optional whipped cream topping. Or to save time you can pick up a store-bought whipped cream or whipped topping. But if you want to try to make your own, here's what you'll need for this quick whipped cream topping:

• heavy whipping cream - as mentioned above, your heavy cream, bowl, and beaters should be very cold.
• powdered sugar - again, powdered sugar adds sweetness without weighing down our whipped cream.
• vanilla extract - the flavor of pure vanilla extract is perfect in this whipped cream topping.
• freshly grated nutmeg - I find that grated nutmeg is a nice touch on top of this whipped cream topping, but this is totally optional! You can also use ground nutmeg or just a little more pumpkin pie spice!

Equipment

You will need either a hand mixer or a stand mixer for this recipe to whip up the filling and topping. You'll also need either a food processor to crush the cookies, or a good old rolling pin and plastic freezer bag! Finally, you'll need a pie plate. I used my favorite pie pan -- this deep-dish quiche pan with a removable bottom! It makes cutting and serving this fluffy pumpkin pie a dream!

Tips and F.A.Q.

What other kind of crust could I use?

I love this pumpkin cream cheese mousse pie with the maple cookie crust, but this pie can be made with any pie you like! Use your favorite homemade or store-bought graham cracker crust (my favorite is the one for my lemon icebox pie), a Biscoff cookie crust, or a baked and cooled pastry crust.

For a vegan option, try this Vegan Pumpkin Pie! And if you love the warm fall spices in this pie, you've got to try this Cinnamon Roll Pie!

More Pumpkin Recipes You'll Love

• Pumpkin Nice Cream
• Sour Cream Pumpkin Bread with Maple Brown Butter Glaze
• Pumpkin Pecan Dump Cake
• Pumpkin Spice Cinnamon Rolls

📖 Recipe

PIN this no bake pumpkin pie recipe for later!

Last Updated on August 16, 2024 by Chenée Lewis