Fluffy Pumpkin Spice Mousse Pie Recipe – Easy Maple Pecan Gingersnap Crust

Picture this: the cozy scent of cinnamon, nutmeg, and toasted pecans swirling through your kitchen as you pull a pie with the dreamiest, cloud-like pumpkin mousse from the fridge. The gingersnap crust is golden and crunchy, sweetened with a hint of maple syrup, and studded with buttery pecans. Honestly, it’s the kind of dessert that makes you pause in the middle of a busy day, close your eyes, and just soak up a little autumn magic. The first time I made this Fluffy Pumpkin Spice Mousse Pie, I was trying to impress my in-laws at Thanksgiving (no pressure, right?). You know what? It worked. The pie disappeared in record time, and my sister-in-law asked for the recipe before the plates were cleared. That’s when I knew I’d found something special.

This recipe brings together the best parts of fall: warm spices, creamy pumpkin, and that nostalgic gingersnap crunch. It’s dangerously easy to make (I wish I’d figured that out years ago) and feels like a warm hug on a chilly evening. When I was knee-high to a grasshopper, my grandma used to bake pumpkin pies with a secret pinch of clove, and I’ve carried that tradition into this mousse—just enough spice, but not so much that it overpowers the fluffy filling. And let’s face it, anything with maple and pecan in the crust is bound to be a hit.

My family can’t resist sneaking bites right off the serving platter (I’ve caught my husband red-handed more than once), and every time I make this mousse pie for a potluck or a casual get-together, I’m asked for the recipe. Whether you’re looking to brighten up your holiday dessert table or just need a sweet treat for a rainy weekend, this Fluffy Pumpkin Spice Mousse Pie with Maple Pecan Gingersnap Crust is pure, nostalgic comfort. I’ve tested it more times than I care to admit (all in the name of research, of course), and it’s become a staple for gifting and family gatherings. Trust me—you’re going to want to bookmark this one.

Why You’ll Love This Fluffy Pumpkin Spice Mousse Pie

If you’re anything like me, you want desserts that look gorgeous, taste incredible, and don’t take all afternoon to make. This Fluffy Pumpkin Spice Mousse Pie recipe checks all the boxes and then some. Here’s what makes it a standout:

• Quick & Easy: Comes together in under 30 minutes (plus chilling)—perfect when you need a showstopper without the fuss.
• Simple Ingredients: No special shopping trips required; most items are probably already in your pantry.
• Perfect for Gatherings: Ideal for potlucks, holiday dinners, Friendsgiving, or just a cozy night in with your favorite people.
• Crowd-Pleaser: Kids and adults alike scrape their plates clean and come back for seconds.
• Unbelievably Delicious: That mousse is so fluffy and light, you could almost eat it with a spoon straight from the bowl (no judgment here!).

What sets this recipe apart is the combination of textures and flavors: the gingersnap crust is crisp and just sweet enough, the maple syrup adds a depth you don’t get from regular sugar, and the pecans bring a subtle crunch and richness. The pumpkin mousse itself—made with real pumpkin puree and whipped cream—is velvety and airy, with just the right balance of spice. I blend a touch of cream cheese for stability and tang, which keeps the mousse from feeling too sweet or heavy.

You know, there are a lot of pumpkin pies out there, but this one is different. It’s not just another pumpkin dessert—it’s my best version. I’ve spent years tweaking the spice blend and experimenting with crusts, and this combo genuinely hits the sweet spot. It’s comfort food reimagined: faster, lighter, and still packed with that soul-soothing pumpkin spice flavor we crave. I love serving this pie when I want to impress without stress, and it never fails to turn an ordinary meal into something memorable. Closing your eyes after the first bite? Yeah, that happens. And it’s the kind of recipe you’ll want to make again and again.

What Ingredients You Will Need

This Fluffy Pumpkin Spice Mousse Pie comes together with simple, wholesome ingredients—many of which might already be lurking in your cupboards. Each ingredient plays a key role in creating the irresistible flavor, texture, and look that Pinterest dreams are made of. Here’s what you’ll need:

For the Maple Pecan Gingersnap Crust:

• Gingersnap cookies, crushed (about 1 1/2 cups or 180g) – gives that spicy base with a hint of molasses
• Pecans, finely chopped (1/2 cup or 60g) – for a nutty crunch and richness
• Salted butter, melted (1/3 cup or 75g) – adds flavor and binds the crumbs
• Pure maple syrup (2 tablespoons or 30ml) – brings sweetness and depth
• Pinch of salt – to balance out the sweetness

(If you’re gluten-free, swap in gluten-free gingersnaps—works perfectly!)

For the Fluffy Pumpkin Spice Mousse:

• Pumpkin puree (not pumpkin pie filling, 1 cup or 240g) – for that classic flavor
• Heavy whipping cream (1 1/4 cups or 300ml, divided) – makes the mousse ultra-light
• Cream cheese, softened (4 oz or 115g) – adds stability and a slight tang
• Powdered sugar (1/2 cup or 60g) – for sweetness and smooth texture
• Pumpkin pie spice (2 teaspoons) – or use a blend of cinnamon, nutmeg, ginger, and clove
• Pure vanilla extract (1 teaspoon) – for depth and aroma
• Pinch of salt – brings out all the flavors

Optional Toppings:

• Extra whipped cream – for that bakery-worthy finish
• Toasted pecans – adds crunch and a rustic look
• Drizzle of maple syrup – for extra sweetness and shine
• Ground cinnamon or nutmeg – a sprinkle on top looks lovely

Ingredient Tips: I like to use Libby’s pumpkin puree for its smooth consistency. For the gingersnaps, Trader Joe’s or homemade ones work great. If you want a lighter version, swap cream cheese for Greek yogurt (it works in a pinch!). You can also use coconut cream instead of heavy cream for a dairy-free twist. In the summer, I’ve made this pie with fresh berries on top instead of pecans, and it’s honestly delicious.

Equipment Needed

You really don’t need fancy kitchen gadgets to whip up this Fluffy Pumpkin Spice Mousse Pie. Here’s what helps get the job done:

• 9-inch pie pan – glass or ceramic works best for showcasing those layers
• Food processor – for crushing gingersnaps and pecans (or use a zip-top bag and rolling pin)
• Mixing bowls – at least two; one for crust, one for filling
• Hand mixer or stand mixer – for whipping cream and blending mousse (a whisk works if you’re feeling strong!)
• Rubber spatula – for folding and scraping down sides
• Measuring cups and spoons – accuracy is key for that perfect fluffy texture
• Offset spatula or spoon – to smooth the mousse into the crust

If you don’t have a food processor, a sturdy zip-top bag and a rolling pin will crush cookies just fine (it’s a good arm workout, too). For the mixer, I’ve used a whisk in a pinch—takes longer, but it’s doable. After using your mixer, always wipe down the beaters before switching from cream to pumpkin mixture. Budget-wise, you don’t need anything fancy; most of these tools are probably in your kitchen drawer already. And if your pie pan has seen better days, just line it with parchment for easy removal.

Preparation Method

1. Make the Crust:
   
   Crush 1 1/2 cups (180g) gingersnap cookies and 1/2 cup (60g) pecans in a food processor until fine. If you don’t have a processor, pop them in a zip-top bag and smash with a rolling pin. Pour into a mixing bowl.
   
   Add 1/3 cup (75g) melted salted butter, 2 tablespoons (30ml) pure maple syrup, and a pinch of salt. Stir until everything is evenly moistened and the mix holds together when pressed.
   
   Press the mixture firmly into a 9-inch pie pan, pressing up the sides for a neat edge. Use the bottom of a measuring cup for an even layer. Chill in the freezer for 15 minutes to set while you make the filling.
   
   Note: If the crust seems crumbly, add a teaspoon more melted butter or maple syrup. It should hold its shape when pressed.
2. Make the Pumpkin Mousse:
   
   In a chilled bowl, whip 1 cup (240ml) heavy cream to stiff peaks with a hand mixer. Set aside. (If your kitchen is warm, pop your bowl and beaters in the fridge for 10 minutes first.)
   
   In another bowl, beat 4 oz (115g) softened cream cheese until smooth. Add 1 cup (240g) pumpkin puree, 1/2 cup (60g) powdered sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, and a pinch of salt. Beat until smooth and creamy, about 1-2 minutes.
   
   Gently fold the whipped cream into the pumpkin mixture using a spatula. Go slow—this keeps the mousse light and fluffy. If you notice streaks, keep folding until evenly combined.
   
   Tip: Overmixing can deflate the mousse, so stop as soon as it looks smooth and uniform.
3. Assemble the Pie:
   
   Spoon the pumpkin mousse into the chilled gingersnap crust. Spread evenly with an offset spatula, aiming for a smooth top. (Little swoops look pretty for Pinterest photos!)
   
   Cover loosely with plastic wrap and chill in the fridge for at least 4 hours, or overnight for best results. The mousse firms up and the flavors deepen as it rests.
   
   If you’re short on time, pop it in the freezer for 1 hour, but don’t let it freeze solid.
4. Decorate and Serve:
   
   Just before serving, whip the remaining 1/4 cup (60ml) heavy cream and dollop on top, sprinkle with toasted pecans, and drizzle with maple syrup. A pinch of cinnamon or nutmeg adds a bakery-worthy finish.
   
   Slice with a sharp knife, wiping between cuts for clean slices. Serve chilled.
   
   If the mousse feels soft, chill for another hour. Warm kitchens may need extra time.

Personal Prep Tips: I always make the crust first and pop it in the freezer while mixing the mousse. It saves time and helps the crust stay crisp. If you’re prepping ahead, you can make the pie a day early—the flavors only get better! And if you hit a snag (like lumpy mousse), just beat it a bit longer—the cream cheese smooths out nicely.

Cooking Tips & Techniques

Making a Fluffy Pumpkin Spice Mousse Pie isn’t rocket science, but a few insider tricks will help you nail it every single time. Here’s what I’ve learned from years of pie-making (including a couple of epic fails):

• Chill Everything: Cold bowls and ingredients make the whipped cream fluffier and the mousse set faster. I stick my mixing bowl in the freezer for 10 minutes before starting.
• Don’t Overmix: Gentle folding is key. Overworking the mousse can make it dense instead of light. When you see no streaks, stop mixing.
• Watch the Crust: If it seems too crumbly, add a touch more melted butter or syrup. If it’s too wet, a tablespoon more crushed gingersnap solves it.
• Troubleshooting: If your mousse isn’t setting, it might need more time in the fridge. Once, I tried to serve it after two hours (lesson learned)—it was tasty but a little soft. Overnight is best for perfect slices.
• Multitasking: I prep the crust, then make the mousse while it chills. If you’re short on time, assemble everything and freeze for an hour to speed things up.
• Consistency: Use full-fat cream cheese and heavy cream. Low-fat options can make the mousse runny.

Honestly, the first time I made this, I forgot to chill the bowl and ended up with a mousse that wouldn’t hold its shape—still tasty, but not exactly Pinterest-worthy. Now, I never skip the chilling step. If you want extra airy mousse, whip the cream just until stiff peaks (don’t go too far or it turns grainy). And if you’re decorating, wait until just before serving so your toppings stay fresh. A little patience goes a long way with this pie, and the payoff is totally worth it!

Variations & Adaptations

This Fluffy Pumpkin Spice Mousse Pie is endlessly customizable, and I’ve played with all sorts of twists over the years. Here are a few fun variations to try:

• Gluten-Free: Swap regular gingersnaps for your favorite gluten-free brand. The crust holds up beautifully, and you won’t notice the difference.
• Dairy-Free: Use coconut cream instead of heavy cream, and swap cream cheese for dairy-free cream cheese or thick coconut yogurt. Still fluffy, still delicious!
• Chocolate Lover’s Twist: Add 2 tablespoons cocoa powder to the crust and sprinkle chocolate shavings on top. The bittersweet chocolate pairs perfectly with pumpkin spice.
• Seasonal Fruit: In spring and summer, top with fresh berries instead of pecans. The tartness balances the sweet mousse.
• Spice Swap: Try cardamom or allspice in place of clove for a subtle change.

I once made a version with a graham cracker crust and caramel drizzle for a friend who wasn’t a fan of ginger, and it was a hit at her birthday party. If you’re working around nut allergies, skip the pecans and add pumpkin seeds or sunflower seeds for crunch. You can also make mini mousse pies in muffin tins for portable treats—just line with parchment and reduce chilling time. Honestly, half the fun is making this pie your own.

Serving & Storage Suggestions

This Fluffy Pumpkin Spice Mousse Pie is best served chilled, straight from the fridge. Slice it with a sharp knife for those picture-perfect wedges, and top with a dollop of whipped cream, a sprinkle of toasted pecans, and a drizzle of maple syrup. The pie looks stunning on a rustic wooden board or a white cake stand—ideal for your next Pinterest post!

Pair with a cup of spiced chai, hot apple cider, or even a scoop of vanilla ice cream for extra indulgence. It makes a great finale for Thanksgiving, but honestly, I’ve served it at backyard cookouts and Sunday brunches, too.

For storage, keep the pie in the fridge, covered lightly with plastic wrap. It stays fresh for up to three days—though the mousse is at its fluffiest within the first 24 hours. You can freeze slices individually for up to a month; just thaw in the fridge before serving. If you’re reheating, warm slices gently in the microwave for 10-15 seconds (the mousse softens, but the flavors stay amazing). Over time, the spices deepen and the crust gets a little softer, which some people love. I always save a slice for the next morning—breakfast pie is a real thing in my house!

Nutritional Information & Benefits

Each slice of Fluffy Pumpkin Spice Mousse Pie (1/8 of the pie) provides about 320 calories, 23g fat, 32g carbs, and 5g protein. Pumpkin is packed with vitamin A, fiber, and antioxidants—so you’re sneaking in a little nutrition with every bite. Pecans add healthy fats and a bit of plant protein, while maple syrup offers trace minerals like manganese and zinc.

If you use gluten-free or dairy-free swaps, the nutritional profile adjusts a bit, but the pie still feels lighter than traditional pumpkin pie thanks to the mousse filling. Allergens include nuts (pecans), dairy (cream cheese, heavy cream), gluten (gingersnaps), and eggs (if your cookies contain them). For a lower-carb option, swap powdered sugar for a keto-friendly sweetener.

Personally, I love that this pie satisfies my pumpkin craving without feeling heavy or overly sweet. It’s a treat, but not the kind that leaves you in a food coma. And honestly, it makes a pretty tasty breakfast if you’re living on the wild side!

Conclusion

If you’re craving a dessert that’s easy, impressive, and straight-up comforting, this Fluffy Pumpkin Spice Mousse Pie with Maple Pecan Gingersnap Crust is calling your name. The combination of cozy spices, creamy pumpkin mousse, and that sweet, nutty crust makes every bite feel like autumn wrapped in a blanket. Whether you’re hosting a holiday bash, gifting to friends, or just treating yourself, you’ll love how simple and delicious this pie is.

Don’t be afraid to tweak spices, swap nuts, or add your own creative toppings—this recipe is all about making it your own. I make it every year, and it always brings smiles, warm memories, and requests for seconds. If you give it a try, let me know in the comments or tag your creation online—I absolutely love seeing how folks put their own spin on it!

So go ahead, whip up some pumpkin magic. You might just start a new tradition or discover a new family favorite. Here’s to fluffy mousse pies and finding joy in every bite!

Frequently Asked Questions

Can I make Fluffy Pumpkin Spice Mousse Pie ahead of time?

Absolutely! It actually tastes even better after chilling overnight. Just keep it covered in the fridge until you’re ready to serve.

What’s the best way to crush gingersnap cookies for the crust?

I use a food processor, but a zip-top bag and rolling pin work great too. Just make sure the crumbs are fine for a sturdy crust.

Is this pie gluten-free?

It can be! Just swap regular gingersnaps for a gluten-free version. The rest of the ingredients are naturally gluten-free.

Can I freeze Fluffy Pumpkin Spice Mousse Pie?

Yes, you can freeze individual slices. Wrap them tightly and thaw overnight in the fridge before serving. The texture stays fluffy!

What if my mousse doesn’t set?

Let it chill longer in the fridge—overnight is best. If it’s still too soft, you might need to whip the cream a bit more next time for firmer peaks.

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