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Indulging in the flavors of fall has never been easier with this Easy No-Bake Pumpkin Mousse Pie. The combination of the creamy pumpkin mousse and the buttery graham cracker crust creates a dessert that’s not only delicious but also stress-free to make.
Why you’ll love this recipe!
Whether you’re entertaining guests or simply satisfying your sweet tooth, this pie is a delightful addition to your autumn dessert repertoire.
1. Texture: This delightful pie combines the velvety smoothness of pumpkin mousse with the irresistible crunch of a graham cracker crust.
2. Taste: This no-bake pumpkin mousse pie just has the right amount of sweetness. You won’t feel weighed down. In fact, it tastes so light
3. No oven required: You can literally make this the night before and let it chill in the fridge until the next day and serve
Easy No-Bake Pumpkin Mousse Pie
Ingredients
No-bake crust:
- 170 g graham cracker crumbs 11 sheets of graham crackers
- 3 Tbsp sugar
- 100 g unsalted butter melted
Pumpkin mousse:
- 8 g gelatin powder
- 46 g water
- 240 g heavy cream
- 120 g mascarpone cheese
- 240 g pumpkin puree I used canned pumpkin puree
- 60 g powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
Optional:
- Whipped cream
Instructions
- The recipe fits 9-inch pie plate or 9-10 inch springform pan or 14"x4.5" rectangle tart pan, which was what I used in this recipe
Prepare the no-bake pie crust:
- Melt the butter over medium-low heat then remove from the heat and set aside
- Place graham crackers, sugar, in a food processor. Process into fine crumbs. Make sure they are fine in texture. Add the melted butter and pulse several times to get a wet sand like texture
- Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form an even crust. You can use the back of a spoon or the flat bottom of a measuring cup to help compact the crumbs onto the bottom and use your hands to help compact the crumbs to the side of the pan
- Place the crust in the refrigerator to set while you prepare the pumpkin mousse filling.
Prepare the no-bake mousse filling:
- Place the gelatin and water in a heat-proof bowl and stir to combine. Let them sit for 1-2 minutes to soften the gelatin. Put it in a microwave and microwave on high for about 30-40 seconds. The mixture should be clear
- Place the cold whipping cream in a mixing bowl and whip on medium speed until the cream is firm, but not overwhipped. If you overwhip, the cream turns grainy and may separate. Put this in the fridge while preparing other things
- Combine mascarpone cheese, pumpkin puree, and the rest of the ingredients in a bowl and stir to combine everything evenly. Pour the melted gelatin into the pumpkin mixture and use spatula to fold to combine
- Once it is combined, add the whipped cream you prepare earlier and use spatula to gently fold to combine evenly
Assembling:
- Spread half of the mousse filling into the pan. Smooth the surface out with an offset spatula. Transfer the other half in a piping bag fitted with a nozzle of your choice. Pipe some decorative flowers on top. Alternatively, you can just fill the pan with all the mousse filling without decorative piping if you choose to do so
- Chill this in the fridge for at least 4 hours or until set. This allow the mousse to set nicely and the flavor to meld
To serve:
- For an extra touch, if you did not pipe any decorative flowers on top, you can garnish each slice with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg or shave some dark chocolate or semi-sweet chocolate on top
*Nutrition facts are just estimates and calculated using online tools*
How to make no-bake pumpkin mousse pie
1. The recipe fits 9-inch pie plate or 9-10 inch springform pan or 14″x4.5″ rectangle tart pan, which was what I used in this recipe
2. Melt the butter over medium-low heat then remove from the heat and set aside. Place graham crackers, sugar, in a food processor. Process into fine crumbs. Make sure they are fine in texture. Add the melted butter and pulse several times to get a wet sand like texture
3. Press the mixture firmly into the bottom and sides of the pie pan to form an even crust. You can use the back of a spoon or the flat bottom of a measuring cup to help compact the crumbs onto the bottom and use your hands to help compact the crumbs to the side of the pan. Place the crust in the refrigerator to set while you prepare the pumpkin mousse filling.
4. Place the gelatin and water in a heat-proof bowl and stir to combine. Let them sit for 1-2 minutes to soften the gelatin. Put it in a microwave and microwave on high for about 30-40 seconds. The mixture should be clear
5. Place the cold whipping cream in a mixing bowl and whip on medium speed until the cream is firm, but not overwhipped. If you overwhip, the cream turns grainy and may separate. Put this in the fridge while preparing other things
6. Combine mascarpone cheese, pumpkin puree, and the rest of the ingredients in a bowl and stir to combine everything evenly. 
7. Pour the melted gelatin into the pumpkin mixture and use spatula to fold to combine
8. Once it is combined, add the whipped cream you prepare earlier and use spatula to gently fold to combine evenly
9. Spread half of the mousse filling into the pan. Smooth the surface out with an offset spatula. Transfer the other half in a piping bag fitted with a nozzle of your choice. Pipe some decorative flowers on top. Alternatively, you can just fill the pan with all the mousse filling without decorative piping if you choose to do so
10. Chill this in the fridge for at least 4 hours or until set. This allow the mousse to set nicely and the flavor to meld. For an extra touch, if you did not pipe any decorative flowers on top, you can garnish each slice with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg or shave some dark chocolate or semi-sweet chocolate on top
How to store leftovers
Leftover slices can be kept in an air-tight container and kept in the fridge for 4-5 days. These pumpkin mousse pie also freezes well. I put each slice on a baking sheet lined with parchment paper. Put them in the freezer for about an hour, then transfer to a freezer-friendly container and they won’t get smudge anymore if you stack them on top of each other, separated by parchment paper. Keep in the freezer for up to one month for the best result. When ready to serve, simply thaw in the fridge overnight or at countertop until soften
Did you make this no-bake pumpkin mousse pie recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
