Pumpkin Mousse Pie

No ratings yet

An easy, make-ahead pumpkin mousse pie with a buttery graham cracker crust and a light, creamy filling. Freeze it for an ice-cream-pie twist that’s unique, festive, and perfect for fall gatherings.

Prep Time15

Cook Time10

Total Time29

Course: Dessert

Cuisine: American

Servings: servings

Author: Eden

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 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