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Last Updated on November 20, 2020 by Chenée Lewis
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 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 = Perfect for Thanksgiving!
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 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!
For that incredible maple cookie crust, you’ll need:
- Maple Creme Oreos – if you haven’t tried this limited edition Oreo flavor, I highly recommend them! They’re really good, but you’ll need the whole 12-ounce package for your crust, so if you’ll be tempted to sneak a taste, go ahead and get two packs. If you’re not able to get your hands on some of these, you can also use 12 ounces of another maple sandwich cookie, or even use Golden Oreos with a little maple extract added to your crust mixture.
- 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.
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 pumpkin mousse 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 mousse 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 pumpkin mousse pie a dream!
This pumpkin mousse pie is just one of my favorite Thanksgiving and holiday pie recipes! If you like this, you’ll love my Deep Dish Caramel Apple Pie! It’s another stunning holiday dessert that is truly a must-bake!
For another easy, low-key Thanksgiving dessert that is still guaranteed to impress your loved ones, try my Pumpkin Blondies with Apple Cider Glaze. They’re full of the flavors of fall and they’re SO easy to make!
Equipment you may need
Maple Cookie Crust
- cooking spray
- 12 oz Maple Creme Oreos – or other maple sandwich cookie (see note)
- 2 tbsp salted butter – melted
Pumpkin Mousse Filling
- Crush cookies using a food processor or in a plastic freezer bag using a rolling pin. Transfer to a bowl.
- Add in melted butter and stir to saturate well.
- 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.
- Beat cream cheese in a bowl with a hand mixer or stand mixer until very smooth.
- Add in pumpkin, vanilla extract, and pumpkin pie spice. Beat until smooth.
- Gradually mix in powdered sugar until fully incorporated. Set aside, or if using a stand mixer, transfer to another bowl.
- Using cold beaters, whip cold heavy cream on high until stiff peaks form.
- 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.
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