No Bake Pumpkin Mousse Pie (Ready-to-Print Version)
Creamy pumpkin mousse layered on a crunchy spiced cookie crust for a festive, no-bake autumn dessert.
# What You’ll Need:
→ Crust
01 -
Biscoff cookies, 9 ounces (about 250 grams), finely ground
02 -
Unsalted butter, 6 tablespoons (85 grams), melted
→ Mousse Filling
03 -
Cream cheese, 8 ounces (225 grams), softened
04 -
Light brown sugar, ½ cup (100 grams)
05 -
Canned pure pumpkin puree, 1 cup (245 grams)
06 -
Vanilla extract, 1 teaspoon
07 -
Ground cinnamon, 1 teaspoon
08 -
Ground cloves, ¼ teaspoon
09 -
Ground nutmeg, ¼ teaspoon
10 -
Ground ginger, ½ teaspoon
11 -
Heavy whipping cream, 1 ½ cups (360 ml), cold
→ Topping
12 -
Heavy whipping cream, ¾ cup (180 ml), cold
13 -
Powdered sugar, 2 tablespoons (16 grams)
14 -
Vanilla extract, ½ teaspoon
# Step-by-Step Guide:
01 -
Spray a 9-inch pie dish with cooking spray. Pulse Biscoff cookies in a food processor until finely ground. Combine cookie crumbs with melted butter and press firmly into bottom and sides of the pie dish.
02 -
Beat softened cream cheese until smooth. Gradually add brown sugar, pumpkin puree, vanilla extract, and ground spices, mixing until well combined. In a separate bowl, whip heavy cream to medium-stiff peaks, then gently fold into pumpkin mixture until light and airy.
03 -
Spread mousse filling evenly into prepared crust. Cover with plastic wrap and refrigerate at least 6 hours or overnight to set firmly.
04 -
Whip cold heavy cream with powdered sugar and vanilla extract until medium peaks form. Spread or dollop over chilled pie just before serving. Optionally, sprinkle with cinnamon or garnish with chopped pecans or caramel drizzle.
# Handy Tips:
01 -
Chill mixing bowls and cream before whipping for optimal mousse texture. Gently fold whipped cream to maintain lightness. Press crust firmly to prevent crumbling when slicing. Use fresh ground spices for best flavor and serve pie chilled.