This pumpkin mousse pie is a cloud-like dream.
If you’re looking to change things up from the classic pumpkin pie this season, this no-bake pumpkin mousse pie is a lovely alternative.
You can prepare it ahead of time and keep it chilled in the refrigerator or stored in the freezer for a firmer, icebox-style finish.
It’s full of pumpkin flavor, light and silky, and the crust is truly irresistible.
The crust features macadamia nuts for a toasty, buttery crunch. Toast the nuts briefly, then pulse and combine them with graham cracker crumbs, a little sugar and melted butter for a spiced, crunchy base.
That combination adds depth and texture that pairs beautifully with the airy pumpkin filling.
I first spotted a version of this pie in Food & Wine and adapted the pumpkin layer to suit my taste. The filling is simple: pumpkin puree folded together with whipped cream, a touch of sugar, cream cheese for body and melted white chocolate for a subtle sweetness and silkiness.
Deliciously simple
The result is a light, fluffy pumpkin mousse that’s easy to assemble. The white chocolate adds a gentle richness without overwhelming the pumpkin.
I don’t always crave pumpkin pie, but a small slice of this with whipped cream or white chocolate curls feels like the start of the holiday season. It’s festive without being heavy.
Mother Lovett used to make a pumpkin custard pie, and many pumpkin desserts remind me of that comforting, nostalgic flavor. This mousse pie captures that warmth in a lighter format.
For me, pumpkin desserts mark the beginning of the holidays — a single bite feels like the signal to start decorating, put up the tree and enjoy the month ahead.
Perfect for holiday gatherings
Because it’s no-bake, this pie is ideal for making ahead. Chill it in the refrigerator for a softer mousse or freeze it briefly for a firmer, ice cream–like texture. Either way, it’s best served very cold.
I like topping the pie with white chocolate curls for an elegant, melt-in-your-mouth finish. Make the curls by running a vegetable peeler along the edge of a white chocolate bar to create delicate shavings.
Serving suggestions: keep it chilled in the fridge or freezer and slice straight from cold. If frozen solid, let it rest at room temperature for 15–20 minutes before slicing. You can also add a dollop of whipped cream on top or alongside each slice.
This pie makes a lovely, different dessert for Thanksgiving or any autumn gathering — familiar pumpkin flavor in a light, mousse-style format with a crunchy macadamia-graham crust.
Pumpkin Mousse Pie
Pumpkin White Chocolate Mousse Pie
Ingredients
Crust
- ½ cup macadamia nuts, toasted
- 1 cup graham cracker crumbs
- ¼ cup brown sugar
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon freshly grated nutmeg
- ½ cup unsalted butter, melted
Filling
- 1 cup cold heavy cream
- 1 cup pumpkin puree
- 4 ounces cream cheese, softened to room temperature
- 3 ounces white chocolate, melted
- ⅓ cup granulated sugar
- 2 teaspoons vanilla extract
- white chocolate curls, for topping
Instructions
-
Preheat the oven to 350°F (175°C).
-
Toast the macadamia nuts on a baking sheet for 10–15 minutes, until lightly golden and fragrant. Let cool briefly.
-
Pulse the nuts in a food processor until they form small crumbs. Transfer to a bowl and stir in graham crumbs, brown sugar, salt, cinnamon and nutmeg. Add melted butter and mix until the crumbs are evenly moistened.
-
Press the crust mixture firmly into an 8-inch pie plate. Chill in the refrigerator while you prepare the filling.
-
Whip the cold heavy cream in a mixer until stiff peaks form, then transfer it to a separate bowl.
-
Beat the pumpkin puree and softened cream cheese in the mixer until smooth. Add the sugar, vanilla and melted white chocolate and beat until combined.
-
Gently fold the whipped cream into the pumpkin mixture until fully combined, taking care not to deflate the cream.
-
Scrape the mousse into the chilled crust and smooth the top. Refrigerate or freeze for at least 6 hours or overnight. If frozen, let the pie sit about 20 minutes at room temperature before slicing. Top with white chocolate curls and a dusting of cinnamon before serving.
-
To make white chocolate curls, run a vegetable peeler along the edge of a white chocolate bar to create shavings.
-
Note: Serve very cold for the best texture. You can also garnish with whipped cream instead of, or in addition to, the white chocolate curls.
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also share a photo of your pie on their Facebook page. Thank you!
I could eat that crust all by itself.