Move over Pumpkin Pie. Your creamier, dreamier, luscious cousin is going to steal the show this Thanksgiving. You still reign ‘standard’ in the lineup of desserts on the spread of the Thanksgiving feast.
Easy Pumpkin Mousse Pie is a simple, no-bake pie with cream cheese, pumpkin puree, spices and plenty of freshly whipped cream folded together to make one light, yet sinful pie. I use a store-purchased graham cracker crust (make your own if you prefer) and couldn’t be happier about how this pie turned out. I looked to an old Philadelphia Cream Cheese Recipe you can find here, that uses a processed whipped cream product that we all know and love. (Said product does not agree with my tummy, so REAL whipped cream it is!) I messed with the recipe a bit and came up with this one.
This pie took about 10 minutes or less to assemble. (Most of the time was spent whipping the cream and decorating the pie, for me.) I’ve gotten great reviews on it and sadly, couldn’t take any ‘Full Slice’ pictures because the pie was GONE.
If you are looking for a lighter, but-still-pumpkin-spice option for a Thanksgiving dessert, look no further. As usual, a few pictures of the recipe with the full written recipe at the end of the post.
*One note: You will see sour cream as an ingredient in the whipped cream. Trust me on this one. This simple addition will keep your freshly whipped cream from separating. It is an important ingredient but if necessary may be left out.
In a mixer or mixing bowl, beat room temperature cream cheese a bit, until smooth.
Add pumpkin pie spice and mix well. Once combined, move pumpkin mixture to a separate bowl.
In mixing bowl, switch to whisk attachment (or just continue with your hand mixer) Add and whip the heavy cream with powdered sugar and vanilla extract. (I just whipped the cream right into the bowl I’d just used to make the pumpkin mixture. No one complained!)
Until stiff peaks (that hold their shape) form.
Fold 1/3 of the whipped cream into the pumpkin mixture, carefully. (Don’t deflate the cream)
Pour pumpkin mixture into pie shell. Spread well.
Refrigerate overnight or for at least 8 hours until firm.
(See this picture? This is 1/2 of the whipped cream the recipe now calls for. FYI. I doubled the whipped cream ‘topping’ for the recipe. Trust me (and my friend Jessica) on this one.)
Sprinkle cinnamon over the whipped cream if desired.
No-Bake Pumpkin Mousse Pie
by: Cristen www.foodandswine.com
Makes 1 standard sized pie Ingredients:
1 – 8 oz. package of regular cream cheese, softened
1 1/4 C canned pumpkin (about ¾ of a 15 oz. can)
2/3 C sugar
1/2 tsp pumpkin pie spice
Small pinch of salt
3 C heavy cream, well chilled
3/4 C powdered sugar
1 tsp vanilla extract or vanilla bean paste
1 TBSP sour cream *optional (this stabilizes the whipped cream so it will not separate)
Pinch of cinnamon for garnish
In a mixing bowl, beat cream cheese until smooth.
Add pumpkin, sugar, pumpkin pie spice and salt. Beat until well combined.
In a separate bowl, whip cream to soft peaks, add vanilla and powdered sugar. Continue to beat to stiff peaks.
Fold one third of the cream into the pumpkin mixture, gently, until combined. (Gently folding will insure you will not deflate the dessert.)
Pour pumpkin mixture into store bought (or homemade pre-baked and cooled) graham cracker crust. Spoon or pipe remaining whipped cream onto the pie, gently. Sprinkle cinnamon over whipped cream on pie, if desired.
Chill pie overnight or around 6-8 hours, or overnight in refrigerator to firm up.