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This Frozen Pumpkin Mousse Pie is light, creamy, and filled with warm pumpkin spice flavor. Served frozen (with a short thaw for creaminess), it’s a unique twist on pumpkin pie and one of the most irresistible desserts for any fall gathering!
Looking for more pumpkin recipes try my pumpkin cheesecake, moist pumpkin bread, pumpkin cheesecake truffles and pumpkin gooey butter cake!
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Pin ItWhy You’ll Love This Pie
Pumpkin Mousse Pie is unlike anything else on the dessert table — a creamy, frozen twist on traditional pumpkin pie.
The filling is silky, light, and mousse-like, and when you freeze it, it turns into a dreamy pumpkin ice-cream pie.
Make-Ahead Magic: Dessert is prepped and ready before guests even arrive.
Unique Twist: It’s not just pumpkin pie; it’s mousse…and frozen like ice cream! It’s so good and unique!
Easy to Whip Up: No complicated steps, just mix, fold, and freeze.
No-Bake Option – Use a store-bought graham cracker crust and skip the oven completely just like I do with my no-bake cheesecake and see more of my no-bake desserts!
Pumpkin Pie Mousse Ingredients
- Graham Crackers – That classic buttery crunch! You can swap in crushed gingersnaps for extra spice or use Biscoff cookies.
- Brown Sugar – Adds a deeper, molasses-y sweetness to both crust and filling. Granulated sugar works if you’re out, but brown sugar adds cozy flavor.
- Butter – Holds the crust together and gives it richness. You can use salted or unsalted (just adjust the added salt).
- Pumpkin Purée – The star! Make sure you’re using 100% pure pumpkin, not pie filling. If you love pumpkin as much as I do, check out my Pumpkin Bread or Pumpkin Cheesecake, too.
- Marshmallow Crème – The secret to that airy, mousse-like texture. You could use whipped cream cheese for a tangier version.
- Vanilla Extract – Adds warmth and flavor; I use real, organic vanilla extract.
- Pumpkin Pie Spice – All the warm spices in one scoop: cinnamon, ground nutmeg, ginger, and cloves. You can make your own blend with my pumpkin pie spice recipe.
- Whipped Topping (Cool Whip) – Easy, stable, and foldable. Homemade whipped cream works too — here’s my trick: whip it with a splash of vanilla for the best flavor.
- Heavy Whipping Cream – This is to make your own whipped topping. You can also use one already made, but I love homemade whipped cream! Just whip it up with a little powdered sugar until it has medium-stiff peaks.
How to Make Frozen Pumpkin Mousse Pie
- Make the Crust – Mix graham cracker crumbs, brown sugar, melted butter, and salt. Press into a pie dish and bake until golden. This adds crunch and flavor (worth the extra 7 minutes!).
- Whisk the Filling – Stir together pumpkin puree, marshmallow crème, brown sugar, vanilla extract and pumpkin pie spice.
- Fold in Whipped Topping – This is where the mousse magic happens! Fold into the pumpkin pie filling so the filling stays light and fluffy.
- Freeze – Spoon into the crust, cover, and freeze at least 4 hours. I love making it the night before a party.
- Garnish & Serve – Top with more whipped cream and a sprinkle of spice. Serve slightly thawed for mousse texture or more frozen for that ice-cream pie vibe.
Eden’s Recipe Tips
Freeze for at least 4 hours so the mousse thickens.
If freezing overnight, let the pie thaw for about an hour before slicing.
This is a perfect make-ahead dessert since it’s meant to be frozen.
You can make homemade marshmallow cream, but Jet-Puffed is the easiest option.
The crust can be tough to cut while frozen — thawing helps!
Don’t stress if it looks a little icy at first; it softens as it thaws.
Pumpkin Mousse Pie FAQ’s
Marshmallow crème is what gives this pie its signature light, fluffy mousse texture. You can make your own homemade marshmallow fluff if you prefer, but you definitely need it for this recipe to work.
Up to 2 weeks in the freezer if covered well, but the best texture is within the first few days.
Absolutely. A ready Graham or even Oreo crust works perfectly if you want to skip baking.
You can do both! This pie is unique because it’s meant to be served frozen, but it does need a little thaw time. Right out of the freezer, the crust can be tough to cut, so let it sit at room temperature for about 15 minutes. As it softens, the filling becomes creamier while still keeping that frozen, mousse-like texture.
Yes! It’s super easy to mix your own blend of cinnamon, nutmeg, ginger, cloves, and allspice — I share the full recipe in my DIY Pumpkin Spice post.
How to Store
- Cover the pie tightly with plastic wrap and foil, or store in an airtight container.
- Keep in the freezer for up to 2 weeks for the best flavor and texture.
- Let thaw at room temperature for 15–30 minutes before slicing so the crust cuts easily and the mousse turns creamy.
More Pumpkin Recipes
Make this Frozen Pumpkin Mousse Pie once and it’ll be your new go-to fall dessert! It’s an easy no-bake (if you buy the crust!) twist on classic pumpkin pie that’s perfect for holiday entertaining. Let me know if you try it!
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Pumpkin Mousse Pie
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 3 tbsp brown sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
Pumpkin Mousse Pie
- 15 oz pumpkin puree
- 7 oz marshmallow crème, I used Jet puffed marshmallow creme
- 1/4 cup brown sugar
- 2 1/2 tsp pumpkin pie spice, make your own using my pumpkin pie spice recipe.
- 1 tsp vanilla extract
- 8 ounces frozen whipped topping, thawed
Instructions
Graham Cracker Crust
- Preheat oven to 350°F (175°C)
- In a medium bowl, mix 2 cups graham cracker crumbs, 3 tablespoons brown sugar, ½ teaspoon salt, and ½ cup melted butter until evenly combined.
- Press the mixture firmly into the bottom and sides of a 9-inch deep-dish pie plate.
- Bake for 10 minutes, just until lightly golden. Remove from oven and cool completely on a wire rack. (If using a store-bought crust, skip this step for a no-bake option.)
Pumpkin Pie Mousse
- In a large mixing bowl, whisk together 1 can (15 oz) pumpkin puree, 1 jar (7 oz) marshmallow crème, ¼ cup brown sugar, and 2 1/2 teaspoons pumpkin pie spice, 1 tsp vanilla extract until smooth.
- Gently fold in about 8 ounces of whipped topping (Cool Whip or homemade whipped cream), keeping the mixture light and airy.
- Spoon the pumpkin mousse filling into the cooled crust. Smooth the top with a spatula, cover with foil. Don't let the foil touch the top of the pie.
- Freeze for at least 4 hours (or overnight).
- Before serving, remove from freezer and let thaw at room temperature for 30 to 60 minutes, depending on how firm it is. This makes slicing easier and gives the mousse a creamier texture.
- Garnish with the remaining whipped topping and a sprinkle of pumpkin pie spice or nutmeg.
Notes
- Make-Ahead Friendly – This pie is meant to be frozen, so it’s the perfect dessert to prep the day before a party.
- Thaw Time Matters – Let the pie sit at room temperature for 15–60 minutes before slicing; the crust will be easier to cut and the mousse will be creamier.
- No-Bake Option – Skip the oven by using a store-bought graham cracker crust.
- Crust Alternatives – Try crushed gingersnaps or maple cookies for a spiced or cozy twist.
- Marshmallow Crème – Essential for the fluffy mousse texture. Homemade fluff works too, but store-bought Jet-Puffed is the easiest option.
- Storage – Keep tightly covered in the freezer for up to 1 month. Best enjoyed within 2 weeks for peak texture.
- Serving Idea – Garnish with whipped cream and a sprinkle of nutmeg or pumpkin pie spice for a festive finish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
