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Pumpkin Mousse Pie

Pumpkin mousse pie with a gingersnap crust and light, airy whipped filling that sets after chilling. Made by beating cream cheese with spiced pumpkin and instant pudding, then folding in whipped cream for a smooth, streak-free texture.
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Prep Time 25 minutes
Chilling 4 hours
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.33 cup sugar
  • 6 tbsp melted butter
For pumpkin mousse
  • 8 oz cream cheese softened
  • 1 cup pumpkin puree
  • 3.4 oz instant vanilla pudding dry
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp ginger
  • 0.5 cup milk
  • 0.5 cup powdered sugar
  • 2 cup heavy cream whipped to stiff peaks
For topping
  • 1 whipped cream
  • 0.25 tsp cinnamon for dusting

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the gingersnap crust
  1. Mix gingersnap crumbs, sugar, and melted butter until evenly combined. Press the mixture into a 9-inch pie dish and refrigerate for 20 minutes.
Make the pumpkin mousse
  1. Beat cream cheese until smooth, then add pumpkin puree and mix until incorporated. Add instant vanilla pudding mix, pumpkin pie spice, cinnamon, ginger, milk, and powdered sugar, then beat until thick and smooth.
  2. Fold the whipped heavy cream into the pumpkin mixture in three additions until no streaks remain. Stop and scrape the sides and bottom as needed for a uniform mousse.
Assemble and chill
  1. Pour the mousse into the chilled gingersnap crust and smooth the top with a spatula. Refrigerate at least 4 hours or overnight to set firmly.
  2. Serve chilled with whipped cream and a dusting of cinnamon. Slice cleanly for the best layered look.

Notes

Pro tip: chill the crust long enough to firm up before pouring the mousse, and fold whipped cream gently to keep the mousse airy. Store covered in the refrigerator up to 3 days; freezer not recommended because the whipped texture can weep after thawing. For a lighter option, use reduced-fat cream cheese and swap part of the heavy cream with additional whipped topping, but expect a slightly softer set.