Pumpkin Mousse Pie with Maple Cookie Crust – NO BAKE!

Introduction

You can enjoy all the flavors of the perfect fall dessert without turning on the oven. This Pumpkin Mousse Pie features a no-bake maple cookie crust and a light, spiced pumpkin mousse that’s impossibly creamy. It’s the ultimate make-ahead dessert for any holiday gathering or cozy night in.

Prep & Cook Time

• Prep Time: 30 minutes
• Cook Time: 30 minutes (chilling)
• Total Time: 1 hour (plus 4+ hours to chill)
• 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
• 1 tbsp pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 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 powder (use half this amount if you prefer less rich vanilla flavor)
• freshly grated nutmeg (for topping (optional))

Instructions

1. Lightly coat a 9-inch pie plate with cooking spray.
2. Add the Maple Creme Sandwich cookies (creme filling and all) to a food processor. Pulse until fine crumbs form. Drizzle in the melted butter and pulse until the mixture resembles wet sand and holds together when pinched.
3. Press the cookie crumb mixture firmly and evenly into the bottom and up the sides of the prepared pie plate. Place in the freezer to set for at least 30 minutes.
4. While the crust chills, make the pumpkin mousse filling. In a large bowl, use an electric mixer on medium-high speed to beat the softened cream cheese until completely smooth, about 2 minutes.
5. Add the pumpkin purée, pumpkin pie spice, and 1 tablespoon of vanilla powder (use half this amount if you prefer less rich vanilla flavor). Beat on medium speed until fully combined and smooth, scraping down the sides of the bowl as needed.
6. Add the 1½ cups of sifted powdered sugar and beat on low speed until incorporated, then increase speed to medium and beat until the mixture is smooth.
7. In a separate clean, chilled bowl, beat 1 cup of the very cold heavy cream with an electric mixer on high speed until stiff peaks form.
8. Gently fold the whipped cream into the pumpkin-cream cheese mixture in three additions until no white streaks remain. Be careful not to deflate the mixture.
9. Pour the pumpkin mousse into the chilled crust and smooth the top with an offset spatula. Refrigerate the pie, uncovered, for at least 4 hours, or preferably overnight.
10. Before serving, make the whipped cream topping. In a chilled bowl, combine the remaining 1 cup of very cold heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla powder (use half this amount if you prefer less rich vanilla flavor). Beat on high speed until medium-stiff peaks form.
11. Spread or pipe the whipped cream over the chilled pie. Optionally, garnish with a sprinkle of freshly grated nutmeg. Slice and serve cold.

Variations

• Create individual desserts by layering the cookie crumbs and pumpkin mousse in small jars or glasses.
• For a decorative touch, use a piping bag to create swirls or rosettes with the final whipped cream topping.
• Drizzle the finished pie with caramel sauce or melted chocolate just before serving for an extra flavor dimension.
• Swap the final whipped cream layer for a sprinkle of additional crushed Maple Creme cookies.

Tips for Success

• Ensure your cream cheese is truly at room temperature to avoid lumps in the mousse.
• Use a chilled metal bowl and beaters/whisk attachment when whipping the heavy cream for the best volume.
• When folding the whipped cream into the pumpkin mixture, use a gentle, sweeping motion with a rubber spatula to maintain the airy texture.
• For clean slices, dip your knife in hot water and wipe it dry between each cut.

Storage & Reheating

Store the pie, covered loosely with plastic wrap or in an airtight container, in the refrigerator for up to 4 days. This pie does not freeze well due to the creamy texture of the mousse. There is no need to reheat—serve cold.

FAQ

Can I use graham crackers instead of Maple Creme cookies?

Yes, but you’ll lose the maple flavor. Use 1.5 cups of graham cracker crumbs and add 1-2 tablespoons of maple syrup to the melted butter.

My mousse seems too soft. What happened?

This is usually due to under-whipped heavy cream or not chilling the pie long enough. Ensure you whip the cream to stiff peaks and allow the pie to chill for the full 4 hours, or preferably overnight.

Can I make this pie ahead of time?

Absolutely. It’s an ideal make-ahead dessert. Prepare it fully, including the final whipped cream topping, up to 1 day in advance.

Why is my pumpkin mousse lumpy?

This is almost always because the cream cheese was not soft enough before mixing. Let it sit on the counter for at least an hour, or microwave it in 10-second intervals (removed from the foil wrapper) until soft but not melted.

What’s the difference between pumpkin purée and pumpkin pie filling?

Pumpkin purée is just cooked, puréed pumpkin. Pumpkin pie filling already has sugar and spices added. Using pie filling will make this dessert far too sweet and alter the spice balance.

Do I have to use both cups of heavy cream separately?

Yes. The first cup is folded into the mousse for structure, and the second cup is whipped separately for the topping. They serve different purposes.