Frozen Pumpkin Mousse Pie

Indulge in the creamy, spiced decadence of this Frozen Pumpkin Mousse Pie, the ultimate no-bake pumpkin dessert that's perfect for fall gatherings or any occasion that calls for a touch of seasonal sweetness. Featuring a buttery graham cracker crust baked to golden perfection, this pie is filled with a light and airy pumpkin mousse made with real pumpkin puree, warm pumpkin pie spice, and velvety cream cheese. Fluffy whipped cream is gently folded into the filling, creating a luxurious texture that melts in your mouth. Topped with optional dollops of whipped cream and a sprinkle of cinnamon, this pie is a show-stopping treat that can be prepared ahead and stored in the freezer for effortless entertaining. Ready in just 30 minutes of prep time and guaranteed to impress, this dessert is a must-try for pumpkin lovers and mousse aficionados alike.

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs
• 2 tablespoons Granulated sugar
• 6 tablespoons Unsalted butter, melted
• 1 cup Pumpkin puree
• 1.5 teaspoons Pumpkin pie spice
• 8 ounces Cream cheese, softened
• 1 cup Powdered sugar
• 1 teaspoon Vanilla extract
• 1.25 cups Heavy whipping cream
• 0.5 cup Extra whipped cream (optional, for garnish)
• 0.25 teaspoon Ground cinnamon (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and have the texture of wet sand.

Step 3

Press the mixture firmly into a 9-inch pie plate, covering the bottom and sides evenly to form the crust.

Step 4

Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely.

Step 5

In a large mixing bowl, combine pumpkin puree and pumpkin pie spice. Mix well to combine and set aside.

Step 6

Using a hand or stand mixer, beat the softened cream cheese and powdered sugar together on medium speed until smooth and creamy.

Step 7

Add the pumpkin mixture and vanilla extract to the cream cheese mixture. Beat until fully combined.

Step 8

In a separate bowl, whip the heavy whipping cream until stiff peaks form. Be careful not to overwhip.

Step 9

Gently fold the whipped cream into the pumpkin mixture in three additions, being careful to maintain the light and airy texture.

Step 10

Spoon the pumpkin mousse filling into the cooled graham cracker crust, smoothing the top with a spatula.

Step 11

Cover the pie with plastic wrap or aluminum foil and freeze for at least 4 hours, or until fully set.

Step 12

Before serving, allow the pie to sit at room temperature for 10–15 minutes to soften slightly for easier slicing.

Step 13

Garnish with extra whipped cream and a sprinkle of ground cinnamon, if desired.

Step 14

Slice and serve immediately. Store leftovers in the freezer.

Nutrition Facts

Serving size	(1187.6g)

Amount per serving	% Daily Value*
Calories	3905.1

Total Fat 273.7g	0%
Saturated Fat 158.1g	0%
Polyunsaturated Fat 1.9g
Cholesterol 742.0mg	0%
Sodium 1957.7mg	0%
Total Carbohydrate 318.6g	0%
Dietary Fiber 12.3g	0%
Total Sugars 203.1g
Protein 29.8g	0%

Vitamin D 0IU	0%
Calcium 427.8mg	0%
Iron 11.0mg	0%
Potassium 1035.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.9%

Protein: 3.1%

Carbs: 33.0%