Creamy Pumpkin Mousse Pie with a Maple Cookie Crust: A No-Bake Fall Delight

The air is crisp, the leaves are falling, and pumpkin spice is everywhere. It’s the time of year when you crave cozy desserts that celebrate the flavors of fall. Enter the Creamy Pumpkin Mousse Pie with a Maple Cookie Crust—a no-bake treat that’s as easy to make as it is delicious. The buttery maple cookie crust perfectly complements the light and airy pumpkin mousse filling, making this pie the ultimate autumn dessert. Whether it’s a weeknight indulgence or the centerpiece of your Thanksgiving table, this pie is guaranteed to impress.

Let’s dive into the recipe for this rich, creamy, and flavorful dessert that’s perfect for pumpkin lovers!

Why You’ll Love Creamy Pumpkin Mousse Pie

1. No Baking Required: Skip the oven and enjoy an effortless dessert that comes together quickly.
2. Perfect Fall Flavors: The combination of pumpkin, warm spices, and maple cookies is everything you love about autumn in one bite.
3. Elegant but Easy: It looks like a professional pastry, but the steps are simple enough for beginners.
4. Light and Creamy Texture: The mousse filling is rich yet airy, creating a perfect balance of flavors and textures.
5. Customizable: Top it with whipped cream, grated nutmeg, or even caramel drizzle to make it your own.

Ingredients for Creamy Pumpkin Mousse Pie

Category	Ingredient	Quantity
Maple Cookie Crust:	Cooking spray (for greasing the pan)	As needed
	Maple creme sandwich cookies	12 oz (340 g)
	Salted butter, melted	2 tablespoons (28 g)
Pumpkin Mousse Filling:	Cream cheese, softened	12 oz (340 g)
	Canned pumpkin purée	1½ cups (368 g)
	Pumpkin pie spice*	1½ teaspoons (3 g)
	Pure vanilla extract	1 tablespoon (15 ml)
	Powdered sugar, sifted	1½ cups (180 g)
	Heavy cream, very cold	1 cup (238 g)
Whipped Cream Topping (Optional):	Heavy cream, very cold	1 cup (238 g)
	Powdered sugar	2 tablespoons (16 g)
	Pure vanilla extract	1 teaspoon (5 ml)
	Freshly grated nutmeg (for garnish)	Optional

*Note: Don’t have pumpkin pie spice? Make your own by combining cinnamon, nutmeg, ginger, and cloves.

How to Make Creamy Pumpkin Mousse Pie

1. Make the Maple Cookie Crust

Prepare the Pan

• Lightly grease a 9-inch pie dish with cooking spray to ensure easy removal of the pie later.

Crush the Cookies

• Place the maple creme sandwich cookies in a food processor and pulse until they turn into fine crumbs.
• Add the melted butter and pulse a few more times until the mixture resembles wet sand.

Press the Crust into the Pan

• Pour the cookie mixture into the prepared pie dish.
• Use the back of a spoon or a flat-bottomed measuring cup to press the crumbs evenly across the bottom and up the sides.
• Set the crust aside while you prepare the filling.

2. Prepare 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 and lump-free.
• Add the canned pumpkin purée, pumpkin pie spice, and vanilla extract, and continue beating until well combined and creamy.

Add the Powdered Sugar

• Gradually sift in the powdered sugar and beat until the mixture is smooth and fluffy.

Whip the Cream

• In a separate clean bowl, beat the cold heavy cream on high speed until stiff peaks form. This step gives the mousse its light and airy texture.

Fold in the Whipped Cream

• Gently fold the whipped cream into the pumpkin mixture using a spatula. Be careful not to over-mix, as you want to maintain the light texture.

3. Assemble the Pie

Spoon the Filling into the Crust

• Transfer the pumpkin mousse filling to the prepared crust. Use a spatula to spread it evenly and smooth the top.

Chill to Set

• Cover the pie with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This allows the mousse to firm up and the flavors to meld together.

4. 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

• Just before serving, spread or pipe the whipped cream over the top of the pie.
• For a festive touch, sprinkle with freshly grated nutmeg or drizzle with caramel sauce.

5. Serve and Enjoy

Once the pie is fully chilled and set, slice it into wedges and serve. Pair it with a hot cup of coffee or a spiced latte for the ultimate fall dessert experience!

Pro Tips for Perfect Pumpkin Mousse Pie

1. Use Cold Cream: Ensure your heavy cream is very cold for easier whipping and a more stable mousse.
2. Room Temperature Cream Cheese: Let the cream cheese soften to room temperature to prevent lumps in the filling.
3. Crust Consistency: Press the crust mixture firmly into the pan to ensure it holds together when slicing.
4. Chill Time is Key: Let the pie chill for at least 4 hours to allow the mousse to fully set.
5. Make Ahead: This pie can be made up to two days in advance, making it a stress-free dessert for entertaining.

Nutritional Information

Nutrient	Amount per Serving (1 slice)
Calories	~320
Total Fat	22g
Carbohydrates	30g
Protein	4g
Sugars	21g

Note: Nutritional values are approximate and depend on portion size.

Creative Variations

1. Chocolate Pumpkin Pie: Add a layer of melted chocolate to the crust before adding the mousse.
2. Gingersnap Crust: Substitute maple cookies with crushed gingersnap cookies for a spicy twist.
3. Spiked Pumpkin Mousse: Add 1–2 tablespoons of bourbon or rum to the mousse for an adult-friendly dessert.
4. Caramel Drizzle: Drizzle caramel sauce over the whipped cream topping for extra indulgence.
5. Mini Mousse Pies: Divide the crust and filling into individual tart pans for personal-sized desserts.

Common Mistakes to Avoid

1. Using Warm Cream: Warm cream won’t whip properly, so keep it cold for best results.
2. Skipping the Chill Time: Without proper chilling, the mousse may not set, making the pie difficult to slice.
3. Over-Mixing the Mousse: Folding the whipped cream gently preserves the airy texture of the mousse.
4. Not Pressing the Crust Firmly: A loosely packed crust can crumble when serving.
5. Using Pumpkin Pie Filling: Always use pure canned pumpkin for the best flavor and consistency.

FAQs About Creamy Pumpkin Mousse Pie

1. Can I make this pie ahead of time?

Yes! This pie can be made up to 2 days in advance. Store it covered in the refrigerator until ready to serve.

2. Can I freeze this pie?

While the pie can be frozen, the mousse may lose some of its airy texture when thawed. If freezing, wrap it tightly and consume within one month.

3. What if I don’t have pumpkin pie spice?

You can make your own blend using cinnamon, nutmeg, ginger, and cloves.

4. How do I store leftovers?

Store leftover pie in an airtight container in the refrigerator for up to 5 days.

5. Can I use a different type of cookie for the crust?

Absolutely! Graham crackers, gingersnaps, or chocolate wafers work well as substitutes.

6. How do I slice the pie neatly?

Use a sharp knife dipped in warm water, wiping clean between slices for smooth edges.

Conclusion: A No-Bake Fall Delight

This Creamy Pumpkin Mousse Pie with a Maple Cookie Crust is the ultimate no-bake fall dessert. With its rich flavors, creamy texture, and festive presentation, it’s perfect for everything from casual dinners to holiday celebrations. Easy to make yet impressive to serve, this pie is destined to become a seasonal favorite.

Gather your ingredients, whip up this no-bake masterpiece, and enjoy the flavors of fall in every bite. Happy baking (or should we say, no-baking)!

Print