No Bake, Pumpkin Mousse Pie

Pumpkin pie has always been my favorite, and not just at Thanksgiving. I will choose Pumpkin pie over any apple or pecan pie in a heart beat. One thanksgiving a family member brought a pumpkin mousse pie, and you can say I was in heaven, so now I will choose pumpkin mousse pie over anything! 

I don’t know about you, but the oven is pretty much occupied on Thanksgiving, and the last thing I want to do is add another dish to my temperature calculation. Trying to figure out how I’ll cook everything, in what order and at what time. 

The best part about this pie is that you do not have to bake it, and you can make it the day before. It actually taste better! Its super light and delicate, not like your traditional pumpkin pie. I promise you will be obssessed. 

How To Make The Crust:

One of my favorite parts about this recipe is the Biscoff cookie crust! They’re kind of a cross between gingersnaps and graham crackers and are loaded with warm comforting spices and a kind of caramelized sweetness. Since there is no baking this recipe, it's important to use a lot of butter in the crust so it wont crumble too much. Really pack the crust into the pie pan and make sure you go up the sides! If you cant find Biscoff cookies you can use gingersnaps or graham crackers. 

How To Make The Pumpkin Mousse Filling: 

The filling is a mic of whipped cream, cream cheese, and pumpkin puree. The filling needs to set and chill for 6 hours, which is why I love making it the night before and getting it out of the way. 

How To Make Whipped Cream for Pie:

Seriously, nothing is better than homemade whipped cream! I wouldnt add this part until a couple of hours before serving so it looks its best, But if your not picky you can add it the day before. 

Ingredients:

For the Crust:

1 (8.8 ounce) package of Biscoff Cookies

7 Tablespoons unsalted butter, melted

For the Pumpkin Mousse:

1 cup heavy whipping cream, cold

4 ounces cream cheese, at room temperature

1/4 cup light brown sugar

1/2 cup canned pure pumpkin puree

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1/8 teaspoon ground ginger

For the Whipped Cream:

1 cup heavy cream, cold

3 tablespoons powdered sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

Directions

Make the crust:

Spray a 9-inch pie dish with cooking spray.

In a medium bowl, combine the cookie crumbs with the melted butter and until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish.

Make the pumpkin mousse:

In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until medium-stiff peaks form. Set aside.

In a clean large bowl, use an electric mixer fitted with the paddle attachment to beat the cream cheese on medium-high speed until smooth and creamy, about 30 seconds. Add in the brown sugar, pumpkin puree, vanilla, cinnamon, cloves, nutmeg, and ginger and continue to beat until very well combined with no pockets of cream cheese remaining.

Gently fold the whipped cream into the pumpkin mixture until combined. Spread gently and evenly into prepared crust. Cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.

Make the whipped cream:

In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until it begins to thicken. Add in the powdered sugar, vanilla, and cinnamon and continue to whip until medium-stiff peaks form.

Just before serving, spread the whipped cream over the pie. Sprinkle with more cinnamon to garnish, if desired. Serve.