Easy No Bake Pumpkin Mousse

This No Bake Pumpkin Mousse Pie has become my go-to autumn dessert whenever I want something impressive without the fuss of baking. The luscious pumpkin mousse layered in a crunchy, spiced Biscoff cookie crust creates a wonderfully creamy yet textured treat that suits any holiday table. It’s a fantastic way to have pumpkin pie flavors with a light and airy feel, perfect for those who prefer a less dense dessert.

I first made this on a busy Thanksgiving prep day and was thrilled to find a showstopper that let me sit down more with family. Now it’s a requested tradition every autumn.

Ingredients

• Biscoff Cookies: Give the crust a sweet cinnamon and caramel flavor with satisfying crunch — fresh and crisp cookies are best for a firm crust
• Unsalted Butter: Holds the cookie crust together and controls saltiness — melt gently to mix smoothly
• Heavy Whipping Cream: Whipped cold for both filling and topping — chilling the bowl helps achieve perfect peaks
• Cream Cheese: Adds richness and a slight tang — can swap mascarpone for creaminess or vegan cream cheese for dairy-free options
• Light Brown Sugar: Brings sweetness with hint of molasses depth — avoid white sugar to keep that warm flavor
• Canned Pure Pumpkin Puree: The pure pumpkin flavor star of the recipe — do not use pumpkin pie filling as it alters the taste with extra spices and sugar
• Vanilla Extract: Boosts and rounds out all flavors — pure vanilla extract is preferable
• Ground Cinnamon, Cloves, Nutmeg, Ginger: Freshly ground spices create a warm, cozy aroma and depth — avoid pre-ground spices that have lost their potency
• Powdered Sugar: Optional — sweetens and stabilizes the whipped cream topping

Instructions

Prepare Crust:

Spray a 9—inch pie dish with cooking spray. In a food processor, pulse Biscoff cookies until finely ground without turning to powder. Combine crumbs with melted butter in a bowl, mixing thoroughly. Press the mixture firmly and evenly into the bottom and sides of your pie dish to form a sturdy base that won’t crumble when sliced.

Make Mousse Filling:

Beat cream cheese in a large bowl until smooth and creamy, scraping down the sides. Gradually add brown sugar, pumpkin puree, vanilla extract, and the ground spices, mixing until well combined and uniform in color. In a separate chilled bowl, whip the heavy cream on medium—high speed until medium—stiff peaks form — meaning it holds shape but is still soft. Carefully fold the whipped cream into the pumpkin mixture in batches, gently turning with a spatula to keep the mousse light and airy without deflating.

Assemble Pie:

Spoon the mousse filling into the prepared crust, spreading it evenly and smoothing the top. Cover the pie loosely with plastic wrap and refrigerate for at least 6 hours or overnight to allow the mousse to set firmly and develop flavors.

Prepare Topping:

Before serving, whip heavy cream with powdered sugar and a splash of vanilla in a chilled bowl until medium peaks form. Spread or dollop the whipped cream over the chilled pie generously. For a festive touch, sprinkle a pinch of cinnamon on top or add chopped pecans or drizzle caramel sauce just before serving for extra indulgence.

One of my favorite ingredients is the Biscoff cookies which lend a caramelized warmth unlike a standard graham cracker crust. The first time I served this pie after discovering Biscoff, my guests immediately asked for the recipe. Every bite reminds me of cozy fall evenings spent around the table with loved ones.

Storage Tips

Keep the pie tightly covered in the refrigerator for up to 2 days to maintain moisture and flavor. Avoid freezing with the whipped cream topping on as the texture may suffer. If freezing is needed, omit the topping and wrap the pie well with plastic wrap plus foil. Thaw in the fridge overnight before serving and add freshly whipped cream. The mousse texture is best enjoyed chilled and does not reheat well.

Ingredient Substitutions

Gingersnap cookies can replace Biscoff for a spicier crust twist that complements the pumpkin flavors. Mascarpone cheese swaps nicely for cream cheese to create a smoother, less tangy mousse. Whipped coconut cream can be used instead of heavy cream for dairy—free or vegan adaptations while maintaining a fluffy texture. Maple syrup can replace brown sugar for a deeper, more natural sweetness, and adding crushed nuts like pecans on top introduces a pleasant crunch.

Serving Suggestions

This pie pairs wonderfully with warm apple or spiced cider beverages that mirror the cozy pumpkin spice flavors. A scoop of vanilla ice cream alongside or a drizzle of bittersweet chocolate sauce adds richness and contrast. Serve it after savory mains like roasted turkey or glazed ham for a complete festive meal with sweet balance. Fresh cranberries or homemade cranberry sauce provide a tart brightness that lifts the dessert.

This No Bake Pumpkin Mousse Pie is a fuss—free, impressive autumn dessert perfect for holiday tables. Make it a day ahead to save time on the big meal and enjoy more moments with family.

Your Recipe Questions Answered

→ What type of cookies work best for the crust?

Biscoff cookies deliver a perfect balance of crunch and spiced sweetness, but gingersnap cookies make a great alternative with added warmth. Ensure cookies are fresh and crisp for the best texture.

→ How should I store this mousse dessert?

Keep it refrigerated, tightly covered, for up to two days to maintain its creamy texture and fresh flavors.

→ Can I freeze the mousse pie for later?

Yes, freeze the pie without the whipped cream topping for up to one month. Thaw overnight in the fridge before serving and add fresh whipped cream.

→ How do I achieve the lightest mousse texture?

Whip the heavy cream to medium-stiff peaks and gently fold into the pumpkin mixture without overmixing to keep it airy and fluffy.

→ Are there dairy-free options for this dessert?

Yes, substitute cream cheese with vegan options and use whipped coconut cream instead of dairy for a luscious, dairy-free mousse.

→ How can I ensure the spices are fresh and flavorful?

Use freshly ground spices with strong aromas. Replace any spices with faint scents to maintain the dessert's warm and vibrant flavor profile.