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pumpkin mousse pie in white pie dish on black cooling rack with pie server and gingersnap cookies

Pumpkin Mousse Pie with a Gingersnap Crust

Tara Kringlen
This pumpkin mousse pie will beat a regular pumpkin pie any day! The pumpkin mousse is made creamy with cream cheese and pumpkin puree and then lightened with fresh whipped cream. The crunchy gingersnap crust is the perfect contrast to the light and airy pumpkin mousse.
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Prep Time 10 mins
Cook Time 6 mins
Total Time 16 mins
Course Dessert
Cuisine American
Servings 10 slices
Calories 458 kcal


Gingersnap Crust

  • 8 oz gingersnaps crushed into fine crumbs (about 2 cups)
  • 5 tablespoon unsalted butter melted

Pumpkin Mousse

  • 8 oz cream cheese room temperature
  • ¾ cup sugar
  • 1 cup pumpkin puree
  • ¼ teaspoon salt
  • 2 teaspoon pumpkin pie spice
  • 1 cup heavy whipping cream

Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoon powdered sugar
  • 1 teaspoon vanilla



  • Preheat oven to 350 degrees. Combine melted butter with gingersnap crumbs and mix until combined.
  • Press the crumbs into a pie dish, using your fingers or the bottom of a cup to push it down lightly.
  • Bake for about 6-7 minutes until starting to turn golden brown. Cool completely.

Pumpkin Mousse

  • Beat cream cheese and sugar until creamy and no lumps remain. Add pumpkin puree, salt and pumpkin pie spice and mix well.
  • In a separate bowl, beat the heavy whipping cream on medium to medium high until stiff peaks form.
  • Fold the whipped cream into the pumpkin mixture until no streaks of cream remain.
  • Pour the filling over the baked pie crust, smoothing the top.
  • Cover and refrigerate the pie for 4 hours.

Whipped Cream

  • Beat together 1 cup of heavy whipping cream and powdered sugar until stiff peaks form.
  • Top the individual slices or the whole pie with whipped cream.


Calories: 458kcal
Keyword gingersnap crust, pumpkin, pumpkin mousse, pumpkin pie
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