This no-bake pumpkin pie is lighter and creamier than traditional baked pumpkin pie, with a pillowy, spiced cheesecake filling and buttery graham cracker crust that takes just 10 minutes in the oven and requires no pie-crust skills. The key is balancing the sweetness and spices, since they stay more pronounced in an unbaked filling.
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Unique texture
This pie is all about simplicity. A crumb crust, a creamy filling, and a few hours of chilling in the fridge, and you're good to go. It might be even simpler than this easy pumpkin pie.
No need to be a master baker; just follow the recipe along, and you'll have a dessert that'll have your family and friends asking for seconds.
This pumpkin mousse pie is easier than a traditional baked one. While you do have to whip the cream just right in order to create structure, you won't have to deal with the complexities of a perfect pie crust and baked filling.
Making this recipe is relatively quick and can be made a few days ahead, so you'll have more time to enjoy your company and the festivities.
Easy crust: this is the part that worries many beginner bakers, and the crumb crust made with graham crackers takes care of that issue.
Testing notes
Paula's baking tips that make a difference.
Lumpy filling: if your mousse has lumps, it's likely due to not mixing the ingredients thoroughly and not having them at the right temperatures. Follow the specifications in the recipe card below.
The key to the mousse setting well is to whip the cream to medium-firm to firm peaks. The tip should fall slightly at the top. It'll firm up as it chills, helping with the structure.
Avoid a bland flavor. Taste the mousse and adjust (more or less spices and vanilla) before pouring it into the crust. Being no-bake, what you taste will not change much in the fridge.
You can make it ahead of time, and it is particularly convenient for holiday gatherings. It can be refrigerated for two days before serving, without the topping.
For a gluten-free version, use a purchased gluten-free crust or substitute crushed gluten-free cookies for the graham cracker crumbs in the crust.
Ingredients
Quantities are listed in the recipe card toward the end of this post. The Ingredients page has more details and lists the brands I use.
- Pumpkin puree: use canned pumpkin or make homemade pumpkin puree. Please don't mistake it for pumpkin pie filling, which is a different product.
- Cream cheese: the regular type, full-fat cream cheese is needed for consistency and creaminess.
- Cream: heavy cream is what I normally use, but double or heavy whipping cream also works.
- Brown sugar: light or dark.
- Spices: I use my homemade pumpkin pie spice mix, but you can purchase it or use a different blend of spices you like with pumpkin.
- Graham cracker crumbs: you need fine crumbs, so using a food processor is the best choice. Or use a purchased graham crust and call it a day.
Variations & substitutions
- Gingersnap cookie crust: just like the one we use for the sweet potato pie. Use it instead of the graham cracker crust.
- Chocolate crust: it goes very well with pumpkin. You can use a crumb crust (see the peppermint mousse pie) or a classic chocolate tart dough.
- Individual pies: use small pans and serve each guest its own dessert.
- Toppings: besides the plain whipped cream, you can top this pie with candied pecans, candied pumpkin pieces and pumpkin pie spice or cinnamon whipped cream.
- Mini parfaits: instead of a full pie, create individual parfaits with alternating layers of pumpkin mousse, crushed crust, and whipped cream in small glasses or dessert cups.
How to make pumpkin mousse pie
- Easy crust: the idea is to have an easy graham cracker crust.
- Pumpkin no-bake filling: it takes a few ingredients and 10 minutes to prepare. An electric mixer is highly recommended for the whipped cream and to achieve the smoothest consistency.
- Topping: it's encouraged but optional. You can omit it and still have a fantastic, creamy, no-bake pumpkin pie.
- Make the graham cracker crust first: I bake it for 10 minutes, but you can also just chill it until firm. You can also use a purchased crust.
- The cream is beaten to medium-firm peaks. This is important for the pie to have structure.
- The pumpkin cream cheese filling is beaten until smooth with the sugar and vanilla. Both preparations are then mixed together.
- The assembled pie must be refrigerated for several hours before topping and serving.
Storage
- Refrigerator: this is the best way to store leftovers. Cover it with plastic wrap or place it in an airtight container to avoid dryness.
- Freezer: it's not my first recommendation, as the texture might suffer a slight change. But you can freeze leftover pie for a few weeks. I recommend slicing it first and using a freezer-safe container.
- Consume within a few days: no-bake pies generally have a shorter shelf life than baked pies because they often contain dairy products. Consume the pie within 4-5 days for optimal taste and quality.
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Pumpkin Mousse Pie (no-bake)
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons brown sugar
- ½ cup unsalted butter, melted
For the pumpkin filling:
- 8 ounces cream cheese, at room temperature
- ¼ cup white granulated sugar
- ¼ cup light brown sugar
- 1 cup pumpkin puree, at room temperature
- 1 teaspoon vanilla
- 2 teaspoons pumpkin pie spice mix, o 1 teaspoon cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon mix of nutmeg and pinch of cloves
- 2 cups heavy cream, cold
Whipped cream topping:
- ½ cup heavy or heavy whipping cream
- 1 ½ tablespoons powdered sugar
Instructions
For the crumb crust:
- Preheat the oven to 350°F (180°C) if you're baking the crust. You can opt for simply chilling it until firm.
- Have ready a 9-inch pie plate or pie pan with a removable bottom and high sides.
- If making fresh cookie crumbs, the easiest way is to use a food processor and process until you have fine crumbs. Make sure there are no large pieces or that the crumbs are too coarse, as this will prevent the mixture from compressing well.
- By hand: mix 1 ½ cups graham cracker crumbs with 2 tablespoons brown sugar in a medium bowl. Add ½ cup unsalted butter, melted, and combine everything until it resembles wet sand and no dry spots remain.
- Food processor: You can make the mixture directly in the bowl of the processor. Simply process 1 ½ cups graham cracker crumbs with 2 tablespoons brown sugar and add ½ cup unsalted butter, melted, to the bowl of the processor, pulse a few times, and you have your graham mixture ready.
- Press the mixture onto the pan, starting at the edges and the angles where the base and sides join together, and make sure it's compacted. This will help when removing the pie from the pan.
- Bake for 10 minutes, until lightly golden and dry. Let cool completely on a wire rack before filling.
For the pumpkin filling:
- In a large mixing bowl, beat 8 ounces cream cheese, softened, with ¼ cup white granulated sugar and ¼ cup light brown sugar until smooth and lump-free. You can use an electric mixer for this part.
- Add 1 cup pumpkin puree, 1 teaspoon vanilla and 2 teaspoons pumpkin pie spice mix and mix to incorporate well. Reserve.
- Beat 2 cups heavy cream, cold, in another large bowl until it forms medium-firm peaks.
- Add the whipped cream to the pumpkin mixture in 2 parts, mixing lightly the first time and making sure it's fully incorporated the second time. Don't overmix but make sure no streaks remain. Use a rubber spatula to integrate well.
- Fill the prepared crust, smooth the top and refrigerate the pie for several hours until firm. The pie should be served cold.
For the whipped cream topping:
- Beat ½ cup heavy or heavy whipping cream, cold, with 1 ½ tablespoons powdered sugar in a medium bowl until firm. Be careful not to overheat it as it will start to curdle.
- Put the cream in a piping bag with a star or round tip. Pipe mounds around the pie. I like to make eight, marking each slice. Sprinkle with a pinch of ground cinnamon.
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