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No-Bake Pumpkin Mousse Pie

Makes 1 standard sized pie
Course: Dessert
Cuisine: American
Author: Cristen


  • 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.


Sprinkle cinnamon over the whipped cream if desired.