Pumpkin Mousse Pie with Maple Cookie Crust – NO BAKE!

Introduction

This dessert captures all the cozy flavor of a classic pumpkin pie in a luxurious, no-bake form. You get a rich maple cookie crust, a velvety pumpkin mousse filling that sets perfectly in the fridge, and a cloud of whipped cream on top. It’s the perfect make-ahead centerpiece for any fall gathering.

Prep & Cook Time

Prep Time: 30 minutes

Cook Time: 30 minutes (chilling)

Total Time: 1 hour

Servings: 10

Ingredients

• cooking spray
• 12 oz Maple Creme Sandwich cookies
• 2 tbsp salted butter (melted)
• 12 oz cream cheese (softened to room temperature)
• 1½ cup canned pumpkin purée (not pumpkin pie filling)
• 1½ tsp pumpkin pie spice ((see note))
• 1 tbsp pure vanilla extract
• 1½ cup powdered sugar (sifted)
• 1 cup heavy cream (very cold)
• 1 cup heavy cream (very cold)
• 2 tbsp powdered sugar
• 1 tsp pure vanilla extract
• freshly grated nutmeg (for topping (optional))

Instructions

1. Lightly coat a 9-inch pie plate with cooking spray.
2. Place the maple sandwich cookies (creme filling and all) in a food processor and pulse into fine crumbs. Transfer to a bowl and stir in the melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared pie plate. Place in the freezer for 15 minutes to set.
4. While the crust chills, make the filling. In a large bowl using a hand mixer or in the bowl of a stand mixer, beat the softened cream cheese on medium speed until completely smooth, about 2 minutes.
5. Add the pumpkin purée, pumpkin pie spice, and 1 tablespoon of vanilla extract. Beat on medium until fully combined and smooth.
6. Add the 1½ cups of sifted powdered sugar. Beat on low until incorporated, then increase speed to medium and beat until completely smooth. Scrape down the sides of the bowl as needed.
7. In a separate, clean, chilled bowl, beat 1 cup of the very cold heavy cream on medium-high speed until stiff peaks form.
8. Gently fold the whipped cream into the pumpkin-cream cheese mixture in two additions until no white streaks remain. Pour the filling into the set crust and smooth the top. Refrigerate for at least 30 minutes.
9. For the topping, beat the second 1 cup of very cold heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract in a chilled bowl until medium-stiff peaks form.
10. Spread or pipe the whipped cream over the chilled pie. Grate fresh nutmeg over the top if desired. Chill the assembled pie for at least 4 hours, or preferably overnight, before slicing and serving.

Variations

• Individual Servings: Divide the crust and filling among 10 small jars or glasses for elegant, single-serve parfaits.
• Gingersnap Twist: Use gingersnap cookies instead of maple cookies for the crust for a spicier base.
• Frozen Dessert: Freeze the fully assembled pie for 3-4 hours for a firmer, icebox-cake-like texture.
• Decorative Topping: Instead of spreading the whipped cream, pipe decorative swirls or rosettes on top of the pie.

Tips for Success

• Ensure your cream cheese is truly at room temperature to avoid lumps in the mousse filling.
• Chill your mixing bowl and beaters/whisk attachment before whipping the heavy cream; this helps it whip faster and hold its shape better.
• When folding the whipped cream into the pumpkin mixture, use a gentle, sweeping motion to keep the filling light and airy.
• For clean slices, dip your knife in hot water and wipe it dry between each cut.

Storage & Reheating

Cover the pie tightly with plastic wrap or store in an airtight container in the refrigerator for up to 4 days. This pie is meant to be served cold and should not be reheated.

FAQ

Can I use homemade pumpkin purée?

Yes, but make sure it is very thick and well-drained, similar to the consistency of canned purée, to prevent a runny filling.

My crust is crumbling and won’t hold together. What can I do?

The crumb mixture should hold together when pinched. If it’s too dry, add an additional ½ tablespoon of melted butter.

Why does my filling taste like cream cheese?

The flavor mellows and blends perfectly after the full chilling time. Make sure you chill it for the recommended 4+ hours, preferably overnight.

Can I make this pie ahead of time?

Absolutely. It’s an excellent make-ahead dessert. Prepare it up to 24 hours in advance and keep it covered in the refrigerator.

Can I use light cream cheese or whipped topping?

For best texture and flavor, use full-fat cream cheese. Whipped topping may not provide enough stability for the mousse setting properly.

What’s the note about pumpkin pie spice?

This is just a reminder that you can use a store-bought blend or make your own from cinnamon, ginger, nutmeg, and cloves.