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Fluffy Pumpkin Spice Mousse Pie with Maple Pecan Gingersnap Crust

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This easy, no-bake pumpkin spice mousse pie features a crunchy maple pecan gingersnap crust and a cloud-like pumpkin mousse filling. It’s the perfect cozy dessert for fall gatherings, holidays, or any time you crave a comforting treat.

Ingredients

Scale
  • 1 1/2 cups (about 6 oz) gingersnap cookies, crushed
  • 1/2 cup pecans, finely chopped
  • 1/3 cup salted butter, melted
  • 2 tablespoons pure maple syrup
  • Pinch of salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 1/4 cups heavy whipping cream, divided
  • 4 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 teaspoons pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, and clove)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Optional toppings: extra whipped cream, toasted pecans, drizzle of maple syrup, ground cinnamon or nutmeg

Instructions

  1. Crush gingersnap cookies and pecans in a food processor or zip-top bag until fine. Pour into a mixing bowl.
  2. Add melted butter, maple syrup, and a pinch of salt. Stir until evenly moistened and mixture holds together when pressed.
  3. Press mixture firmly into a 9-inch pie pan, pressing up the sides. Chill in the freezer for 15 minutes to set.
  4. In a chilled bowl, whip 1 cup heavy cream to stiff peaks with a hand mixer. Set aside.
  5. In another bowl, beat softened cream cheese until smooth. Add pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, and a pinch of salt. Beat until smooth and creamy.
  6. Gently fold whipped cream into the pumpkin mixture using a spatula until evenly combined.
  7. Spoon pumpkin mousse into the chilled gingersnap crust. Spread evenly and smooth the top.
  8. Cover loosely with plastic wrap and chill in the fridge for at least 4 hours, or overnight for best results.
  9. Just before serving, whip remaining 1/4 cup heavy cream and dollop on top. Sprinkle with toasted pecans, drizzle with maple syrup, and add a pinch of cinnamon or nutmeg if desired.
  10. Slice with a sharp knife, wiping between cuts for clean slices. Serve chilled.

Notes

Chill bowls and beaters before whipping cream for best results. For gluten-free, use gluten-free gingersnaps. Dairy-free options include coconut cream and dairy-free cream cheese. The pie is best served chilled and can be made a day ahead. If mousse is soft, chill longer. Overmixing can deflate the mousse.

Nutrition

Keywords: pumpkin mousse pie, pumpkin spice, gingersnap crust, maple pecan, fall dessert, Thanksgiving, no bake pie, easy dessert, autumn recipe

Find it online: https://tomyumy.com/fluffy-pumpkin-spice-mousse-pie-recipe-easy-maple-pecan-gingersnap-crust/