Creamy, silky, light and delicious this Pumpkin Mousse Pie is a fun alternative to the classic pumpkin pie that everyone will enjoy!
So, as much as I love pumpkin desserts, I loathe pumpkin pie. It’s completely weird right? I mean who adores pumpkin but hates the classic. traditional pie? Yeah that would be this weirdo right here.
I have no shame….so I figured I would instead try to create a pumpkin pie I could enjoy and that just so happened to come in the form of this Pumpkin Mousse Pie. You guys….seriously.
I’ve always been a fan of the no bake pies, they are quick and easy to throw together and super tasty. The kids even prefer this one to the classic, go figure right? Obviously I had to load this bad boy down with a mountain of whipped cream! Because what’s pumpkin pie without whipped cream.
Ok so I said this is easy, and if is, your kids could totally make this. It literally have just a few ingredients that are pretty much already in your pantry. Who else does the happy dance when they want to do a recipe and already have all the ingredients.
So you start off with some cream cheese and beat that until smooth. Add in some pumpkin, powdered sugar and here’s the kicker….I add a mixture of vanilla extract and pumpkin spice extract. That combo is a hit!
Add in some pumpkin pie spice (the seasoning) and blend it all up until it’s nice and creamy. Then you good in some whipped topping. That’s where it gets good and really makes this Pumpkin Mousse Pie light and creamy and well mousselike.
Spread it in a graham cracker crust and let it chill in the refrigerator. I like to let mine chill overnight just so it gets the best texture then.
The top it off with a whole container of whipped topping and drizzle each slice with some caramel sauce, trust me on that one. Drizzling that caramel sauce really takes this Pumpkin Mousse Pie over the top.
So if you’re looking for an alternative pumpkin for those who aren’t fans or for the kids or heck, just to switch it up a bit, then this one is the one you need!
Pumpkin Mousse Pie
- 1 8 oz block cream cheese, softened
- 1 cup pumpkin
- 1 cup powdered sugar
- 1 tsp vanilla
- 1 tsp pumpkin spice extract
- 1/2-1 tsp pumpkin pie spice
- 2 8 oz containers whipped topping
- 1 9 " remade graham cracker crust
- Caramel optional
- In bowl beat your cream cheese until smooth.
- Mix in your pumpkin, powdered sugar, extracts and pumpkin pie spice until combined.
- Fold in 1 container of your whipped topping.
- Spread into your crust and refrigerate for a few hours or preferably over night.
- Spread remaining container of whipped topping over the tops.
- Cut and serve drizzled with caramel.
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.Nutrition Disclaimer