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Pumpkin Mousse Pie

Pumpkin mousse pie with a crisp gingersnap crust and a light, airy pumpkin mousse set by instant vanilla pudding. Chilled for at least 4 hours, then topped with whipped cream and cinnamon for a smooth slice.
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Prep Time 25 minutes
chilling 4 hours
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.3333333333 cup sugar about 1/3 cup
  • 6 tbsp melted butter
For pumpkin mousse
  • 8 oz cream cheese softened
  • 1 cup pumpkin puree
  • 1 package (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

Method
 

Make the gingersnap crust
  1. Combine gingersnap crumbs, sugar, and melted butter, then press firmly into a 9-inch pie dish. Refrigerate for 20 minutes to set the crust.
Make the pumpkin mousse
  1. Beat the softened cream cheese until smooth, then add pumpkin puree and mix until fully combined. Scrape the bowl as needed so the texture is uniform.
  2. Add the dry instant vanilla pudding, pumpkin pie spice, cinnamon, ginger, milk, and powdered sugar, then beat until thick and smooth. Stop and scrape down the sides and bottom to remove any dry pockets.
  3. Fold in the whipped heavy cream in three additions until no streaks remain. Keep folding gently so the mousse stays airy and light.
Assemble and chill
  1. Pour the mousse into the chilled gingersnap crust and smooth the top. Tap the pie gently to level the surface.
  2. Refrigerate at least 4 hours or overnight, until set and sliceable. The mousse should hold its shape when cut.
Serve
  1. Serve each slice with whipped cream and dust with cinnamon. Add the topping right before serving for the best texture.

Notes

Pro tip: fold the whipped cream in gradually and stop as soon as no white streaks remain—overmixing can deflate the airy mousse. Refrigerate covered up to 3 days; freeze is not recommended because the mousse texture can change after thawing. For a lighter option, use reduced-fat cream cheese and swap 1 cup of the heavy cream for whipped topping, noting the mousse may be slightly less firm.