Jump to Recipe
This pumpkin mousse pie is lighter and more exciting than a classic pumpkin pie. Cream cheese and pumpkin puree create a rich, smooth base that’s folded together with freshly whipped cream to produce a silky, airy mousse. A crunchy gingersnap crust adds spicy, caramelized contrast to the fluffy filling for a perfectly balanced fall dessert.
What makes this better than pumpkin pie?
If you enjoy pumpkin flavor but dislike the dense custard texture of traditional pumpkin pie, this mousse version is for you. It keeps all the warm spice notes but changes the texture to something light, creamy, and easy to eat.
Highlights of this recipe:
- Textural contrast: A buttery gingersnap crust provides a crisp, spiced bite that pairs beautifully with the pumpkin mousse.
- Light, airy mousse: The pumpkin mixture is flavored with pumpkin pie spice and lightened with whipped cream for a pillow-soft filling.
- Almost no-bake and simple: The crust needs just a short bake to set. The mousse comes together quickly and chills in the refrigerator—no risk of an overbaked center.
Easy gingersnap crust
The crust uses just two ingredients: gingersnap cookies and unsalted butter. Crush the cookies into fine crumbs, mix with melted butter until evenly coated, then press into a deep-dish pie plate. The crumbs should come partway up the sides as well as cover the bottom for a generous crust.
Tips for the best gingersnap crust
- Choose plain store-brand gingersnaps: Some premium cookies are too buttery and may cause the crust to pool butter while baking. A basic, crisp gingersnap works best.
- Don’t overpack the crumbs: Press the crumbs firmly so they hold together, but avoid packing them so tightly that the crust becomes overly hard and difficult to cut.
- Short bake time: Bake just until the crust is set and starts to turn golden and fragrant—about 6–7 minutes. Overbaking can make it too hard.
- Use a deep-dish pie plate: A pie plate around 2 inches deep gives the best ratio of crust to mousse. If using a shallow plate, the crust will be thicker and the mousse may need to be mounded slightly when filling.
Pumpkin Mousse
The mousse is straightforward and quick to prepare. Follow these notes for the smoothest results:
- Room-temperature cream cheese: Start with cream cheese that’s soft so it blends smoothly without lumps. If you forgot to take it out, heat briefly on low power for a few seconds and flip it to warm evenly.
- Pumpkin pie spice: I used a premixed pumpkin pie spice. If you prefer to combine spices yourself, use about ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves.
- Whip cream to stiff peaks: Whip the heavy cream until it holds a firm peak before folding it into the pumpkin mixture. This keeps the mousse light and stable.
Serving the pie
For clean slices, chill the pie in the freezer for 10–15 minutes before cutting. Gently run a knife around the edge between the crust and dish to loosen slices before lifting them out.
You can decorate the whole pie with a central mound of whipped cream or add whipped cream to individual slices. A light grating of fresh nutmeg over the whipped cream adds an aromatic finishing touch.
Storing the pie
Store the pie covered in the refrigerator. It’s best enjoyed within 1–2 days while the crust retains more crunch. After a couple of days the crust will soften as it absorbs moisture from the filling, but the pie remains delicious for several days if kept chilled.
For more pumpkin recipes, check out:
- Mini Pumpkin Cheesecakes
- Pumpkin Nutella Babka
- Pumpkin Cream Cheese Bread
- Pumpkin Gooey Butter Cake
If you make this pie, tag the author on Instagram @themarblekitchenblog and consider leaving a rating and comment. Enjoy!
Pumpkin Mousse Pie with a Gingersnap Crust
Ingredients
Gingersnap Crust
- 8 oz gingersnaps crushed into fine crumbs (about 2 cups)
- 5 tablespoon unsalted butter melted
Pumpkin Mousse
- 8 oz cream cheese room temperature
- ¾ cup sugar
- 1 cup pumpkin puree
- ¼ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 cup heavy whipping cream
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoon powdered sugar
- 1 teaspoon vanilla
Instructions
Crust
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Preheat oven to 350°F (175°C). Combine the melted butter with the gingersnap crumbs until evenly moistened.
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Press the crumb mixture into a deep-dish pie plate, using your fingers or the bottom of a cup to press it lightly and shape the sides.
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Bake for about 6–7 minutes until the crust begins to turn golden and is set. Cool completely.
Pumpkin Mousse
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Beat the room-temperature cream cheese and sugar until smooth and free of lumps. Add the pumpkin puree, salt, and pumpkin pie spice and mix until combined.
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In a separate bowl, beat the heavy whipping cream until stiff peaks form.
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Gently fold the whipped cream into the pumpkin mixture until no streaks remain.
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Pour the filling into the cooled crust and smooth the top. Cover and refrigerate for at least 4 hours to set.
Whipped Cream
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Whip 1 cup heavy cream with powdered sugar and vanilla until stiff peaks form.
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Top individual slices or the whole pie with whipped cream before serving.