This Pumpkin Mousse Pie with Maple Cookie Crust is the ultimate no-bake dessert for fall. With a creamy, spiced pumpkin mousse filling and a deliciously crisp maple cookie crust, this pie is perfect for anyone who loves autumn flavors but wants something lighter than a traditional cheesecake or pumpkin pie. Topped with a fluffy whipped cream layer and a hint of nutmeg, it’s an easy yet impressive dessert that’s perfect for holiday gatherings or cozy fall evenings.
Ingredients
Maple Cookie Crust:
- Cooking spray (for greasing the pan)
- 12 oz (340 g) maple creme sandwich cookies
- 2 tablespoons (28 g) salted butter, melted
Pumpkin Mousse Filling:
- 12 oz (340 g) cream cheese, softened to room temperature
- 1½ cups (368 g) canned pumpkin purée (not pumpkin pie filling)
- 1½ teaspoons (3 g) pumpkin pie spice* (see note below)
- 1 tablespoon (15 ml) pure vanilla extract
- 1½ cups (180 g) powdered sugar, sifted
- 1 cup (238 g) heavy cream, very cold
Whipped Cream Topping (Optional):
- 1 cup (238 g) heavy cream, very cold
- 2 tablespoons (16 g) powdered sugar
- 1 teaspoon (5 ml) pure vanilla extract
- Freshly grated nutmeg (for topping, optional)
*Note: If you don’t have pumpkin pie spice, you can make your own blend with a combination of cinnamon, nutmeg, ginger, and cloves.
Instructions
Make the Maple Cookie Crust:
- Prepare the Pan: Lightly spray a 9-inch pie dish with cooking spray.
- Crush the Cookies: Place the maple creme sandwich cookies in a food processor and pulse until they form fine crumbs. Add the melted butter and pulse a few more times until the mixture resembles wet sand.
- Press the Crust into the Pan: Press the cookie mixture evenly into the bottom and up the sides of the prepared pie dish. Use the back of a spoon or a flat-bottomed measuring cup to press it firmly into place.
Make the Pumpkin Mousse Filling:
- Beat the Cream Cheese and Pumpkin: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Add the pumpkin purée, pumpkin pie spice, and vanilla extract, and continue beating until the mixture is well combined and creamy.
- Add the Sugar: Gradually add the powdered sugar, beating until smooth and fluffy.
- Whip the Cream: In a separate, clean mixing bowl, beat the cold heavy cream on high speed until stiff peaks form.
- Fold in the Whipped Cream: Gently fold the whipped cream into the pumpkin mixture until well combined. Be careful not to over-mix to keep the filling light and airy.
- Assemble the Pie: Spoon the pumpkin mousse filling into the prepared crust, spreading it evenly with a spatula. Smooth the top and cover the pie. Refrigerate for at least 4 hours, or overnight, to allow the mousse to set.
Optional Whipped Cream Topping:
- Prepare the Whipped Cream: In a mixing bowl, beat the cold heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form.
- Decorate the Pie: Spread or pipe the whipped cream over the top of the pie just before serving. For a finishing touch, sprinkle with freshly grated nutmeg if desired.
Conclusion
This Pumpkin Mousse Pie with Maple Cookie Crust is a deliciously light and creamy dessert that captures the cozy flavors of fall without the need for baking. The maple cookie crust adds a unique twist that pairs beautifully with the spiced pumpkin mousse. Perfect for Thanksgiving or any autumn gathering, this pie is sure to be a crowd-pleaser. Enjoy each creamy, flavorful bite, and let this dessert bring warmth and joy to your table!