No-Bake Pumpkin Mousse Pie
A Biscoff cookie crust holds a smooth, warmly spiced pumpkin mousse, finished with whipped cream and crushed cookies. Chill the pie for at least 6 hours before serving.
By Cookin' KitchenUpdated
- Prep: 25 minutes
- Makes: 12 slices
Recipe
No-Bake Pumpkin Mousse Pie
A Biscoff cookie crust holds a smooth, warmly spiced pumpkin mousse, finished with whipped cream and crushed cookies. Chill the pie for at least 6 hours before serving.
Cookin' · https://cookin.club/recipes/no-bake-pumpkin-mousse-pie
- Prep
- 25 minutes
- Makes
- 12 slices
Ingredients
For 12 slices
Crust
Filling
Topping
Equipment
- Food processor
- 9-inch pie pan, at least 1 1/4 inches tall
- Measuring cup or small, flat-bottomed glass
- Stand mixer with whisk attachment or electric hand mixer
- Large bowl
- Flexible spatula or whisk
- Small offset spatula
- Plastic wrap or reusable wrap
Instructions
Crust
Step 1: Add the cookies to a food processor and pulse until they become coarse crumbs. Add the melted butter and pulse until thoroughly combined.
Step 2: Press the crumbs into the bottom and up the sides of a 9-inch pie pan that’s at least 1 1/4 inches tall. Use the bottom of a measuring cup or a small, flat-bottomed glass to compress the crust into an even layer. Refrigerate uncovered while you make the filling.
Filling
Step 3: Using a stand mixer fitted with the whisk attachment or a large bowl and an electric hand mixer, beat the cream and vanilla until the mixture starts to look foamy, about 20 seconds. Sift the confectioners’ sugar into the cream and continue beating on medium-high until the cream becomes thick and voluminous and forms medium peaks, about 45 to 90 seconds more. Transfer it to a large bowl.
Tip: Be careful not to overwhip the cream.
Step 4: In the same bowl used for the whipped cream, beat the cream cheese until smooth. Add the pumpkin purée, pumpkin pie spice and salt, and mix until homogeneous.
Step 5: Using a flexible spatula or a whisk, gently fold the pumpkin mixture into the whipped cream until fully incorporated. The whipped cream will deflate somewhat.
Step 6: Spoon the filling into the refrigerated crust and spread it into a smooth, even layer with a small offset spatula or the back of a spoon.
Step 7: Cover the pie with plastic wrap or reusable wrap, pressing it directly onto the surface. Refrigerate for at least 6 hours or up to 24 hours.
Topping
Step 8: Using a stand mixer fitted with the whisk attachment or a large bowl and an electric hand mixer, beat the topping cream and vanilla until foamy, about 20 seconds. Sift the confectioners’ sugar into the cream and continue beating on medium-high until thick, voluminous and forming medium peaks, about 45 to 90 seconds more.
Tip: Be careful not to overwhip the cream.
Step 9: Dollop the whipped cream on top of the pie, then sprinkle crushed cookies over it before slicing and serving.
Storage
Step 10: Store leftover pumpkin mousse pie, covered, in the refrigerator for 3 days.
Notes
Storage and make-ahead
Store leftover pie covered in the refrigerator for up to 3 days. To make it ahead, freeze the covered pie before adding the topping for up to 2 weeks. Thaw it, still covered, overnight in the refrigerator or for 2 to 4 hours at room temperature, then add the topping and slice.
Pumpkin pie spice substitute
If you don’t have pumpkin pie spice, whisk together 3/4 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon clove and 1/8 teaspoon nutmeg.
Nutrition per slice
- Calories
- 280 kcal
- Fat
- 23 g
- Saturated fat
- 15 g
- Carbohydrates
- 17 g
- Sugar
- 10 g
- Fiber
- 0 g
- Protein
- 3 g
- Sodium
- 115 mg
- Cholesterol
- 65 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This no-bake pie pairs a Biscoff cookie crust with a creamy, spiced pumpkin mousse and a whipped cream topping. Refrigerate it for at least 6 hours before finishing and serving.
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