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If you’re looking for a new spin on a pumpkin pie recipe, try my pumpkin mousse pie. Pumpkin pie can be polarizing, you either love it or hate it. But I haven’t seen that visceral response to pumpkin flavored desserts in general. I think it’s a texture thing with traditional pumpkin pie. If you’re someone who likes the flavor of pumpkin desserts, you’re going to love this. Pumpkin Mousse Pie is a whipped, light chilled pumpkin pie recipe in a buttery graham cracker ginger snap crust that won’t be too heavy after a big Thanksgiving meal. The only baking that takes place is for the crust. The refrigerator does the rest. Easy and delicious.
For more recipes like this one head to my holidays or desserts pages.
Tips for the Best Pumpkin Mousse Pie
- Use fresh graham crackers and ginger snaps. The opened box in the cabinet will not do. You need the crunch from fresh.
- Whole cow’s milk is best for its fat content and thickness. Do not substitute the milk with a nut milk. The pudding mix needs the protein in the cow’s milk to thicken. You don’t want runny pie that doesn’t set.
- Kerrygold salted butter is always the butter I recommend. It truly makes a difference in taste.
- Plan to make this the day before you serve it. The best texture is when the pie has ample time to chill in the fridge.
- A food processor makes creating the crumbs for the crust a breeze.
- Use a deep 9″ pie plate for this recipe.
Pumpkin Mousse Pie
Ingredients
- 7 graham cracker sheets
- 14 ginger snaps I use kroger brand
- 1/2 tsp cinnamon
- 1/3 C sugar
- 8 tbsp salted butter melted
- 8 oz cream cheese softened
- 1/3 C sugar
- 15 oz canned pumpkin
- 3.4 oz box instant vanilla pudding mix
- 2 tsp pumpkin pie spice
- 3/4 C milk whole
- 4 oz cool whip thawed
Instructions
- To a food processor add the graham crackers and gingersnaps and mix until crumbs form. Add sugar and cinnamon and pulse until combined. Pour in melted butter and pulse until everything is fully combined.
- Bake the crust at 350 minutes for 8 minutes then cool
- To a stand mixer (or using a hand mixer) beat softened cream cheese and sugar together until fully incorporated. Add the canned pumpkin puree and mix. Add instant pudding, pumpkin pie spice and mix. With the mixer on low slowly add the cold milk. Once fully combined fold in the cool whip.
- Add pumpkin mixture to cooled pie crust. Cover and refrigerate for 4+ hours or ideally overnight. Top with whipped cream just before serving.