No Bake Pumpkin Mousse

This No Bake Pumpkin Mousse Pie has quickly become one of my favorite ways to celebrate the flavors of fall without the fuss of traditional baking. The creamy pumpkin mousse paired with a crisp Biscoff cookie crust offers a perfect balance of textures and spices that make this dessert a delightful centerpiece at any holiday table. It gives you more time to focus on visiting with family rather than standing over a hot oven.

The first time I made this pie was during a hectic Thanksgiving prep, and it was a relief to have a show stopping dessert that didn’t demand baking skills. Now it’s a tradition guests always look forward to with anticipation.

Ingredients

• Biscoff Cookies: provide a sweet and spiced crunch that forms a sturdy crust use fresh cookies for best texture
• Unsalted Butter: binds the cookie crumbs together melt it gently and press well to avoid crumbling
• Heavy Whipping Cream for mousse: essential for creating the mousse’s airy, creamy texture ensure it is well chilled before whipping
• Cream Cheese: adds richness and tanginess that balances the pumpkin fresh soft cream cheese whips more smoothly
• Light Brown Sugar: offers sweetness with a hint of molasses depth choose soft packed sugar for easier mixing
• Canned Pure Pumpkin Puree: the main flavor star avoid pumpkin pie filling since it contains added spices and sugars
• Vanilla Extract: enhances and rounds out all the spices and pumpkin flavor
• Ground cinnamon, cloves, nutmeg, and ginger: freshly ground spices deliver warmth and complexity
• Heavy Whipping Cream for topping: whipped separately for a fluffy, sweet garnish
• Powdered Sugar: helps stabilize the whipped cream topping and adds sweetness adjust to taste

Instructions

Prepare Crust:

Spray a nineinch pie dish with cooking spray to prevent sticking. Pulse Biscoff cookies in a food processor until finely ground but not powdery. Combine the cookie crumbs with melted butter and mix until the crumbs are evenly coated. Firmly press this mixture into the bottom and sides of the pie dish to form an even crust layer. This step is crucial to avoid a crumbly crust that falls apart when sliced.

Make Mousse Filling:

In a mixing bowl, beat cream cheese until smooth and creamy about three to four minutes on medium speed. Gradually add the brown sugar, pumpkin puree, vanilla extract, and your blend of ground spices beating until the mixture is fully combined and uniform in color. In a separate chilled bowl, whip the heavy cream until mediumstiff peaks form. Gently fold about one third of the whipped cream into the pumpkin mixture to lighten it then carefully fold in the remaining whipped cream to keep the mousse airy and light without deflating it.

Assemble Pie:

Spoon the mousse filling into the prepared crust spreading it evenly with a spatula. Cover tightly with plastic wrap and chill the pie in the refrigerator for at least six hours or overnight. The chilling time is essential for the mousse to firm up and hold its shape.

Prepare Topping:

Before serving, whip the second batch of heavy cream with powdered sugar and a splash of vanilla extract until medium peaks form. Spread or dollop this whipped cream over the chilled pie. If desired, sprinkle a dusting of cinnamon or garnish with chopped pecans or a caramel drizzle for extra flair.

One of my favorite things about this recipe is how effortlessly it comes together without compromising on wow factor. I remember serving it at a family gathering where the kids were skeptical of trying pumpkin dessert but came back for seconds before anyone else. It truly brings people together with every bite.

Storage Tips

Store the pie tightly covered in the refrigerator for up to two days. Keep it wrapped well to prevent it from absorbing odors and drying out. You can freeze the pie without the whipped cream topping for up to one month by wrapping it in plastic wrap and aluminum foil. Always thaw overnight in the fridge. Re whip fresh cream topping just before serving to maintain lightness.

Ingredient Substitutions

Try swapping Biscoff cookies for gingersnap cookies for a spicier, more aromatic crust. Use mascarpone instead of cream cheese for a more mellow, luxurious mousse. For dairy free versions, replace heavy cream with chilled coconut cream and use vegan cream cheese alternatives. Maple syrup makes a unique sweetener substitute for brown sugar imparting earthier tones.

Serving Suggestions

Serve alongside warm spiced cider or black coffee to highlight the autumn spices. Pair with crunchy roasted Brussels sprouts or maple glazed carrots to balance the sweetness with savory sides. Add a scoop of vanilla ice cream or drizzle with caramel sauce for an extra indulgent dessert experience.

Serve chilled and enjoy. This easy no bake pie is a show stopping holiday dessert that comes together with minimal fuss.

Common Questions About Recipes

→ How do I choose the right cookies for the crust?

Opt for fresh, crunchy Biscoff cookies to ensure a firm crust texture. If unavailable, gingersnap cookies make a perfect aromatic substitute.

→ What is the best way to store this dessert?

Keep it tightly wrapped in the refrigerator for up to 2 days to maintain its creamy texture and flavor.

→ Can I freeze the mousse pie?

Yes, freeze without the whipped topping for up to one month. Thaw overnight in the fridge before serving and add fresh topping.

→ Why isn't the mousse setting properly?

Ensure gentle folding of whipped cream into the pumpkin mixture and allow at least 6 hours of refrigeration for proper setting.

→ Are there dairy-free alternatives for the filling?

Use vegan cream cheese or silken tofu paired with whipped coconut cream for a smooth, dairy-free mousse variation.

→ How can I check if my spices are fresh?

Fresh spices have a vibrant aroma; if barely scented, replace them to maintain bold, warm flavors in your mousse.