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Pumpkin Mousse Pie

Pumpkin mousse pie has a crisp graham cracker crust and a light, creamy pumpkin filling set with gelatin. Bake the crust, fold in whipped cream, and chill the pie until firm for a make-ahead dessert.
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Prep Time 20 minutes
Cook Time 10 minutes
softening, cooling, and chilling 4 hours 25 minutes
Total Time 4 hours 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
Mousse
  • 1 envelope (1/4 oz) unflavored gelatin
  • 0.25 cup water cold
  • 1 cup pumpkin puree canned; not pumpkin pie filling
  • 0.5 cup light brown sugar packed
  • 1 tsp pumpkin pie spice
  • 0.125 tsp salt
  • 4 oz cream cheese softened
  • 1 tsp vanilla extract
  • 1 cup heavy cream cold

Equipment

  • 1 9-inch pie plate
  • 1 electric mixer

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter.
  3. Press the mixture firmly over the bottom and up the sides of a 9-inch pie plate.
  4. Bake for 8 to 10 minutes, until fragrant and set.
  5. Cool the crust completely.
Make the mousse
  1. Sprinkle the gelatin over the cold water in a small bowl and let it stand for 5 minutes to soften.
  2. In a medium saucepan, stir together the pumpkin, brown sugar, pumpkin pie spice, and salt over medium heat until steaming.
  3. Remove the saucepan from the heat, add the softened gelatin, and stir until fully dissolved.
  4. In a large bowl, beat the cream cheese and vanilla with an electric mixer until smooth.
  5. Gradually beat in the warm pumpkin mixture.
  6. Let the mixture cool, stirring occasionally, until it is no longer warm to the touch, about 15 to 20 minutes.
  7. In a separate bowl, beat the heavy cream until stiff peaks form.
  8. Gently fold the whipped cream into the cooled pumpkin mixture.
  9. Spoon the mousse into the cooled crust and smooth the top.
  10. Refrigerate for at least 4 hours, until set.

Notes

For the best texture, make sure the pumpkin mixture is no longer warm before folding in the whipped cream. Cover and refrigerate leftovers for up to 3 days; freezing is not recommended because it can affect the mousse texture. For a gluten-free option, use gluten-free graham cracker crumbs.