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!
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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!
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 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp 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!
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.
This easy pumpkin mousse pie is made with just a few ingredients — pumpkin, cream cheese, powdered sugar, vanilla, and spices.
We’ll use 100% canned pumpkin for this icebox pumpkin mousse pie. I wouldn’t recommend using homemade pumpkin purée, since it may have too high a water content.
The pumpkin mousse recipe that we’re using to fill this no bake pumpkin mousse pie is SO good! It’s the perfect blend of spice and pumpkin flavor, and the fluffy texture is absolutely perfect.
Yes you can! I usually use freshly whipped heavy cream for this recipe, but 2 cups of thawed whipped topping works well mixed into the filling. You can also use Cool Whip for the topping!
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.
If you try this recipe, I would love it if you could leave a rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
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
Pumpkin Mousse Pie with Maple Cookie Crust – NO BAKE!Print Pin Recipe Rate Recipe
Equipment you may need
- deep-dish tart pan
Maple Cookie Crust
Pumpkin Mousse Filling
- Crush cookies using a food processor or in a plastic freezer bag using a rolling pin. Transfer to a bowl.12 oz Maple Creme Sandwich cookies
- Add in melted butter and stir to saturate well.2 tbsp salted butter
- Spray a 9-inch pie pan with cooking spray and press crust mixture into the bottom and sides of the pan. Use the bottom of a measuring cup to flatten. Place crust in freezer to set while you make your filling.cooking spray
- Beat cream cheese in a bowl with a hand mixer or stand mixer until very smooth.12 oz cream cheese
- Add in pumpkin, vanilla extract, and pumpkin pie spice. Beat until smooth.1½ cup canned pumpkin purée, 1 tbsp pure vanilla extract, 1½ tsp pumpkin pie spice
- Gradually mix in powdered sugar until fully incorporated. Set aside, or if using a stand mixer, transfer to another bowl.1½ cup powdered sugar
- Using cold beaters, whip cold heavy cream on high until stiff peaks form.1 cup heavy cream
- Gently fold whipped cream into pumpkin mixture, being careful not to deflate whipped cream. Once mixture is combined, pour into prepared crust and smooth on top.
- Cover with plastic wrap and chill in the fridge for 6 hours, or overnight.
- (Optional) Just before serving, use cold beaters and bowl to whip cold heavy cream, vanilla, and powdered sugar until stiff peaks form. Spread over cooled pie and grate nutmeg on top. Serve immediately.1½ tsp pumpkin pie spice, 1 cup heavy cream, 2 tbsp powdered sugar, 1 tsp pure vanilla extract, freshly grated nutmeg
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