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Creamy Pumpkin Mousse Pie with Gingersnap Crust

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This easy, no-bake pumpkin mousse pie features a light, creamy pumpkin filling nestled in a spicy gingersnap cookie crust. It’s a crowd-pleasing holiday dessert that’s quick to make and perfect for Thanksgiving, Christmas, or any festive gathering.

Ingredients

Scale
  • 2 cups gingersnap cookies, finely crushed (about 7 oz)
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • Pinch of salt
  • 8 oz cream cheese, softened
  • 2/3 cup powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground cloves (optional)
  • 1 cup pumpkin puree (not pie filling)
  • 1 cup heavy whipping cream, chilled
  • 1/2 cup heavy whipping cream (for topping)
  • Crushed gingersnap cookies or pecans (for garnish)
  • Ground cinnamon (for dusting)

Instructions

  1. Preheat oven to 350°F.
  2. Crush gingersnap cookies until fine using a food processor or zip-top bag and rolling pin.
  3. In a medium bowl, combine crushed cookies, melted butter, granulated sugar, and a pinch of salt. Mix until evenly moistened.
  4. Press mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup for a smooth surface.
  5. Bake crust for 8-10 minutes until fragrant and slightly darkened. Cool completely.
  6. In a large bowl, beat softened cream cheese until smooth (about 2 minutes).
  7. Add powdered sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Beat until fluffy.
  8. Mix in pumpkin puree until creamy and homogenous.
  9. In a separate cold bowl, whip 1 cup heavy cream to stiff peaks (2-3 minutes).
  10. Gently fold whipped cream into pumpkin mixture with a rubber spatula until light and airy.
  11. Spoon pumpkin mousse into cooled crust and smooth the top.
  12. Cover loosely with plastic wrap and refrigerate at least 4 hours (overnight preferred).
  13. Before serving, whip 1/2 cup cream for topping and dollop or pipe swirls over the pie.
  14. Garnish with crushed gingersnap cookies, toasted pecans, or a sprinkle of cinnamon.
  15. Slice with a warm knife for clean edges and serve chilled.

Notes

For best results, chill all equipment before whipping cream. The pie can be made gluten-free or dairy-free with simple swaps. Make the crust a day ahead for deeper flavor. Slice with a warm knife for clean edges. If the filling seems runny, chill longer. Store leftovers covered in the fridge up to 4 days or freeze individual slices.

Nutrition

Keywords: pumpkin mousse pie, gingersnap crust, holiday dessert, Thanksgiving, Christmas, easy pie, no bake, creamy pumpkin pie

Find it online: https://jodierecipes.com/creamy-pumpkin-mousse-pie-recipe-easy-holiday-dessert-with-gingersnap-crust/