Description
Pumpkin Mousse Pie is a light and airy dessert with a creamy pumpkin filling and a sweet graham cracker crust. It captures the essence of fall with its warm spices and delightful texture, making it a perfect treat for any occasion.
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Mousse:
- 1 cup heavy whipping cream
- 1 cup canned pumpkin puree
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- For Topping:
- Whipped cream (optional)
- Ground cinnamon (for dusting)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well blended.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes. Remove and let cool completely.
- Beat heavy whipping cream in a mixing bowl until stiff peaks form. Set aside.
- Sprinkle gelatin over cold water in a small bowl. Let it sit for about 5 minutes to soften.
- Mix pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger until smooth.
- Gently heat the gelatin mixture in the microwave for about 10 seconds or until melted. Stir it into the pumpkin mixture.
- Carefully fold the whipped cream into the pumpkin mixture until fully combined and smooth.
- Pour the mousse into the cooled graham cracker crust, spreading it evenly.
- Cover with plastic wrap and refrigerate for at least 1 hour or until set.
- Before serving, top with additional whipped cream and a sprinkle of cinnamon if desired.
Notes
- Use quality 100% pure pumpkin puree for the best flavor.
- Ensure the mousse is chilled for at least an hour to set properly.
- Customize spices by adding cloves or allspice.
- Serve with fresh whipped cream for an enhanced taste.
- This pie can be made vegan by using coconut cream and a vegan gelatin alternative.
- If the mousse is too runny, dissolve more gelatin according to package instructions and add it to the mixture.
- Add a pinch of salt or brown sugar to the crust for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 350-400 kcal (estimated)
- Sugar: Approximately 30-35g (estimated)
- Sodium: Approximately 100-150mg (estimated)
- Fat: Approximately 20-25g (estimated)
- Saturated Fat: Approximately 10-15g (estimated)
- Unsaturated Fat: Approximately 10-15g (estimated)
- Trans Fat: Less than 1g (estimated)
- Carbohydrates: Approximately 40-45g (estimated)
- Fiber: Approximately 2-3g (estimated)
- Protein: Approximately 3-4g (estimated)
- Cholesterol: Approximately 50-60mg (estimated)
Keywords: Pumpkin Mousse Pie, Pumpkin Mousse Pie recipe, Easy Pumpkin Mousse Pie, No-bake pumpkin mousse pie, How to make pumpkin mousse pie, Best pumpkin mousse pie, Creamy pumpkin mousse pie, Light pumpkin mousse pie, Homemade pumpkin mousse pie, Thanksgiving pumpkin mousse pie, Fall pumpkin mousse pie, Pumpkin pie with mousse filling, Pumpkin mousse dessert pie, Simple pumpkin mousse pie, Quick pumpkin mousse pie, Spiced pumpkin mousse pie