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This pumpkin mousse pie is a lighter, fluffier alternative to traditional pumpkin pie. Cream cheese and pumpkin puree create a rich, spiced base that is folded together with freshly whipped cream for an airy mousse. A crunchy gingersnap crust adds the ideal spicy contrast to the soft filling.
What makes this better than pumpkin pie?
If you’re not a fan of the dense, custardy texture of classic pumpkin pie but still love pumpkin spice flavors, this pumpkin mousse pie is for you. It delivers everything we love about pumpkin dessert with a lighter mouthfeel and more interesting textures.
- Contrasting textures: A gingersnap-and-butter crust gives a crisp, spicy base that complements the smooth mousse and adds a pleasant crunch to each bite.
- Light, airy mousse: Pumpkin puree and warm spices form the flavor core, while whipped cream makes the filling pillowy and delicate.
- Almost no-bake and easy: The crust only needs a short bake to set. The mousse comes together quickly—beat, fold, and chill. No fussing over a long bake time or worrying about a cracked top.
Easy gingersnap crust
The crust uses just two ingredients: gingersnap cookies and unsalted butter. Crush the cookies into fine crumbs using a food processor or by sealing them in a bag and crushing with a rolling pin. Mix the crumbs with melted butter until evenly coated, press into a deep-dish pie plate, and bake briefly to set.
Press the crumbs up the sides as desired to create a substantial edge that holds the mousse without being overly thick.
Tips for the best gingersnap crust
Small technique tips will improve the crust’s texture and appearance:
- Choose the right gingersnaps: Use ordinary store-bought gingersnaps rather than ultra-buttery or artisanal cookies. Very buttery cookies can cause the butter to pool when baked.
- Don’t overpack: Press the crumbs firmly enough to hold together but avoid packing them too tightly, which can make the crust overly hard and difficult to cut.
- Short bake time: Bake only until the crust is set and just beginning to brown and smell aromatic—about 6 minutes. Overbaking will make it too hard.
- Deep-dish pie plate: A 2-inch deep-dish pie plate works best so you can build the crust up the sides and still have room for the mousse. If using a standard plate, the crust will be thicker and you may need to mound the filling slightly.
Pumpkin Mousse
The mousse is quick and forgiving. A few pointers help ensure a smooth result:
- Softened cream cheese: Use room-temperature cream cheese to avoid lumps. If it’s too cold, briefly warm it in the microwave on half power for a few seconds, flipping it over once.
- Pumpkin pie spice: Store-bought pumpkin pie spice is convenient; if you prefer to blend your own, use ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and 1/8 teaspoon cloves.
- Stiff whipped cream: Whip the heavy cream until stiff peaks form before folding 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; this firms the mousse and helps the crust hold together. Run a knife gently between the crust and the pie dish before lifting slices to loosen the edges. Top the pie or individual slices with whipped cream and grate fresh nutmeg over the top for extra aroma and flavor.
Storing the pie
Store the pie covered in the refrigerator. It tastes best within one to two days; after that the crust will gradually soften. The pie remains edible up to several days, but the crispness of the gingersnap base will diminish over time.
For more pumpkin recipes, check out:
- Mini Pumpkin Cheesecakes
- Pumpkin Nutella Babka
- Pumpkin Cream Cheese Bread
- Pumpkin Gooey Butter Cake
Tag me on Instagram @themarblekitchenblog if you make this, and please leave a rating and comment below. Enjoy!
Pumpkin Mousse Pie with a Gingersnap Crust
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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 melted butter with gingersnap crumbs and mix until evenly combined.
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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 lightly and form an even layer.
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Bake about 6–7 minutes, until the crust just starts to turn golden and becomes fragrant. Cool completely before filling.
Pumpkin Mousse
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Beat the room-temperature cream cheese and sugar until smooth and lump-free. Add pumpkin puree, salt, and pumpkin pie spice and mix until combined.
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In a separate bowl, whip the heavy cream on medium to medium-high speed until stiff peaks form.
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Gently fold the whipped cream into the pumpkin mixture until no streaks remain, taking care not to deflate the mousse.
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Pour the filling into the cooled crust and smooth the top. Cover and refrigerate for at least 4 hours until set.
Whipped Cream
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Beat 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla until stiff peaks form.
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Top the whole pie or individual slices with the whipped cream before serving.