Frozen Pumpkin Mousse Pie
A light and creamy frozen pumpkin mousse pie made with pumpkin, marshmallow crème, warm spices, and a buttery graham cracker crust. An easy make-ahead fall dessert that's perfect for Thanksgiving.
Servings: 10 servings
Cost: $20
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
Pumpkin: Use 100% pure pumpkin purée, not pumpkin pie filling.
Whipped topping: Thaw it before folding it into the filling.
Don't overmix: Gently fold the whipped topping into the pumpkin mixture to keep the mousse light.
No-bake option: Use a prepared graham cracker crust and skip baking the homemade crust.
Make ahead: Freeze for at least 4 hours. This is an excellent dessert to make the day before serving.
Serving: Let the pie soften for about 15–30 minutes before slicing. A warm, dry knife also helps cut clean slices.
Storage: Keep tightly covered in the freezer. For best texture, enjoy within 2 weeks.
Nutrition
Calories: 299kcal | Carbohydrates: 48g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 28mg | Sodium: 250mg | Potassium: 161mg | Fiber: 2g | Sugar: 30g | Vitamin A: 6943IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg
