Pumpkin Pie Mousse
Pumpkin pie mousse is a light, creamy twist on classic pumpkin pie. With warm spices and pumpkin flavor, this no-bake dessert is perfect for fall entertaining. Served with crisp pie crust cookies shaped like leaves, it’s festive and elegant.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup pumpkin puree
1 ½ cups heavy whipping cream
⅓ cup sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 refrigerated pie crust
Leaf-shaped small cookie cutters (or other small cutters)
Cinnamon for sprinkling, optional
Instructions
- Preheat oven to 375°F. Roll out the refrigerated pie crust on a lightly floured surface.
- Cut out leaf shapes (or other small shapes) with cookie cutters and place on a baking sheet lined with parchment paper.
- Sprinkle lightly with cinnamon, if desired, and bake for 8–10 minutes or until golden brown. Allow to cool.
- In a large mixing bowl, beat the heavy whipping cream with sugar until soft peaks form.
- Add pumpkin puree, pumpkin pie spice, and vanilla extract. Continue whipping until stiff peaks form and mixture is fluffy.
- Spoon or pipe the mousse into serving glasses or bowls.
- Garnish with baked pie crust leaves before serving.
Notes
Use gingersnap cookies or graham crackers instead of pie crust cutouts.
Add a splash of maple syrup for extra sweetness and depth.
Make it dairy-free with coconut cream instead of heavy cream.
Top with candied pecans for crunch.
Swirl in cream cheese for a pumpkin cheesecake mousse flavor.
Store mousse in the refrigerator for up to 3 days; store pie crust cookies separately at room temperature for 2–3 days.
Do not freeze the mousse; no reheating needed.
Find it online: https://familydinnercooking.com/pumpkin-pie-mousse/
