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This Frozen Pumpkin Mousse Pie has a light, creamy pumpkin spice filling in a buttery graham cracker crust. It’s frozen until firm, then slightly thawed before serving for the BEST creamy, mousse-like texture.
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Pin ItI’ve made a lot of pumpkin desserts over the years, but I love this one because it’s completely different from traditional pumpkin pie. The marshmallow crème makes the filling light and fluffy, and freezing it turns it into this incredible pumpkin mousse-meets-ice-cream pie. Plus, you can make the entire thing the day before Thanksgiving or a fall dinner party!
Why You’ll Love This Frozen Pumpkin Mousse Pie
- Light and creamy: Marshmallow crème and whipped topping give the pumpkin filling its fluffy texture.
- Perfect for making ahead: The pie needs at least 4 hours in the freezer, so I usually make it the day before.
- Easy: Mix, fold, freeze. That’s basically it!
- No-bake option: Use a prepared graham cracker crust and you don’t need to turn on the oven.
If you need more desserts that don’t take up precious oven space during the holidays, I have an entire collection of no-bake desserts.
Frozen Pumpkin Mousse Pie Ingredients
For the Pumpkin Mousse Filling
Pumpkin Purée: Use 100% pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices.
Marshmallow Crème: This is what makes this recipe different! It adds sweetness and helps create that light, fluffy mousse texture.
Brown Sugar: Adds sweetness and a little molasses flavor that works beautifully with pumpkin.
Pumpkin Pie Spice: I use 2½ teaspoons for plenty of warm fall spice. You can also make my homemade pumpkin pie spice.
Vanilla Extract: I always use pure vanilla extract.
Frozen Whipped Topping: Thaw it before gently folding it into the pumpkin mixture. It keeps the filling light and fluffy and works especially well because this pie is frozen.
For the Graham Cracker Crust
Graham Cracker Crumbs: You’ll need 2 cups of fine crumbs for a 9-inch deep-dish pie plate.
Brown Sugar: Sweetens the crust and adds a little caramel flavor.
Unsalted Butter: Melted butter binds the crumbs together and gives the crust its buttery flavor.
Salt: Just enough to balance the sweetness.
For another homemade option, try my buttery shortbread pie crust. Or use a prepared graham cracker crust when you want to make this recipe completely no-bake.
How to Make Frozen Pumpkin Mousse Pie
- Make the crust: Combine 2 cups graham cracker crumbs, 3 tablespoons brown sugar, ½ teaspoon salt, and ½ cup melted unsalted butter. Press firmly into the bottom and up the sides of a 9-inch deep-dish pie plate.
- Bake: Bake the crust at 350°F for 10 minutes, until lightly golden. Let it cool completely before adding the filling.
- Make the pumpkin mousse: Whisk together 15 ounces pumpkin purée, 7 ounces marshmallow crème, ¼ cup brown sugar, 2½ teaspoons pumpkin pie spice, and 1 teaspoon vanilla extract until smooth.
- Fold: Gently fold in 8 ounces thawed whipped topping until completely incorporated. Don’t overmix it. You want to keep the filling light and fluffy.
- Fill and freeze: Spoon the pumpkin mousse into the cooled crust and smooth the top. Cover and freeze for at least 4 hours or overnight, until firm.
- Thaw and serve: Let the frozen pie sit at room temperature before slicing so the crust softens and the filling becomes creamy. Top with whipped cream and a sprinkle of pumpkin pie spice or nutmeg.
Eden’s Recipe Tips
Cool the crust completely: Don’t add the mousse to a warm crust. I let it cool completely before filling it.
Fold, don’t beat: Once you add the whipped topping, gently fold it into the pumpkin mixture to keep the filling light and airy.
Make it the night before: This is one of my favorite things about this pie. It actually needs freezer time, so it’s perfect for getting dessert DONE before guests arrive.
Give it time to soften: Straight from the freezer, both the filling and crust will be very firm. Letting the pie sit before serving gives it that creamy mousse-like texture and makes it much easier to slice.
Use a warm knife: If the pie is still firm, run a sharp knife under hot water, wipe it dry, and slice. Repeat between slices.
If you’re planning a Thanksgiving dessert table, this is especially good alongside something more traditional like my homemade pumpkin pie or pumpkin cheesecake.
Make Ahead & Storage
This pie was MADE for making ahead. Prepare and freeze it for at least 4 hours, but I prefer making it the day before so dessert is completely done.
Keep the pie tightly covered in the freezer. For the best texture, enjoy it within 2 weeks.
Before serving, let it soften at room temperature until it’s easy to slice and the filling is creamy and mousse-like.
Frozen Pumpkin Mousse Pie FAQs
This one is! Unlike many pumpkin mousse pies that set in the refrigerator, this recipe is intentionally frozen. Let it soften slightly before serving for the creamiest texture.
Yes. The pumpkin mousse filling doesn’t require any baking. Use a prepared graham cracker crust and the entire dessert becomes no-bake.
Absolutely. It’s one of the reasons I love this recipe for Thanksgiving and fall entertaining. Make it at least 4 hours ahead or freeze it overnight, then let it soften before serving.
I don’t recommend it. Pumpkin pie filling is already sweetened and spiced, which would change the sweetness and flavor of this recipe. Use 100% pure pumpkin purée.
Not this particular recipe. The marshmallow crème is an important part of the sweetness and fluffy texture of this filling. If you remove it, you’d need to reformulate the filling rather than simply leaving it out.
Start checking it after about 15 minutes at room temperature. Depending on how cold your freezer is and how creamy you want the filling, it may need closer to 30 minutes.
More Pumpkin Recipes
You can find even more ideas in my favorite fall desserts.
If you make this Frozen Pumpkin Mousse Pie, leave a star rating and comment below. I love hearing what you make!
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Frozen 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 the oven to 350°F.
- Combine 2 cups graham cracker crumbs, 3 tablespoons brown sugar, ½ teaspoon salt, and ½ cup melted unsalted butter. Press firmly into the bottom and up the sides of a 9-inch deep-dish pie plate.
- Bake for 10 minutes, until lightly golden. Transfer to a wire rack and cool completely.
- In a large mixing bowl, whisk together 15 ounces pumpkin purée, 7 ounces marshmallow crème, ¼ cup brown sugar, 2½ teaspoons pumpkin pie spice, and 1 teaspoon vanilla extract until smooth.
- Gently fold in 8 ounces thawed whipped topping until evenly incorporated and fluffy.
- Spoon the pumpkin mousse into the cooled graham cracker crust and smooth the top. Cover without pressing the wrap or foil into the filling.
- Freeze for at least 4 hours or overnight, until firm.
- Before serving, let the pie sit at room temperature for about 15 to 30 minutes, or until it's easy to slice and the filling has softened to a creamy texture.
- Top with whipped cream and pumpkin pie spice or nutmeg, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This might one of our favorite new desserts. It’s kind of addicting and the taste is like fall and it’s just perfectly soft and delicious!!