Pumpkin Mousse Pie

This pie has all the cozy flavor of traditional pumpkin pie, but lighter and creamier, somewhere between pumpkin pie and cheesecake. The filling requires no baking, making it an easy make-ahead dessert for Thanksgiving.

By @pamelasalzman

Original recipe source

Cook time: 10 minutes

Servings: 8

Ingredients

• 2 cups graham cracker crumbs
• 6 Tbsp butter, melted
• 3 Tbsp maple syrup
• 0.5 tsp cinnamon
• 0.5 tsp ginger
• 0 salt (amount not specified)
• 1 cup cold heavy cream
• 1 Tbsp vanilla bean paste
• 0.5 cup confectioners sugar, sifted
• 4 oz cream cheese, softened
• 0.75 cup pumpkin puree
• 1.5 tsp pumpkin pie spice
• 0 salt (amount not specified)
• 1 cup cold heavy cream
• 0.75 tsp vanilla bean paste
• 2 Tbsp confectioners sugar, sifted

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a bowl, combine 2 cups of graham cracker crumbs, 6 tablespoons of melted butter, 3 tablespoons of maple syrup, 1/2 teaspoon of cinnamon, 1/2 teaspoon of ginger, and a pinch of salt. Mix until well combined.
3. Press the mixture firmly into a 9-inch pie plate, about 1/4-inch thick.
4. Bake the crust at 375 degrees Fahrenheit for 10 minutes, until just slightly browned. Cool, then refrigerate. This can be done a day ahead.
5. In a mixing bowl, whip 1 cup of cold heavy cream and 1 tablespoon of vanilla bean paste until foamy.
6. Add 1/2 cup of sifted confectioners sugar to the whipped cream and whip to medium peaks. Do not overwhip.
7. In another bowl, beat 4 ounces of softened cream cheese until smooth. Add 3/4 cup of pumpkin puree, 1 1/2 teaspoons of pumpkin pie spice, and a pinch of salt. Mix until well combined.
8. Gently fold the pumpkin mixture into the whipped cream mixture.
9. Spread the filling into the chilled crust, cover, and refrigerate for at least 6 hours or up to 24 hours.
10. For the topping, whip 1 cup of cold heavy cream with 3/4 teaspoon of vanilla bean paste and 2 tablespoons of sifted confectioners sugar to soft peaks. Spread or pipe over the chilled pie.