No Bake Pumpkin Pie Mousse – Light, Creamy & Easy

All the Flavor of Pumpkin Pie—Without the Oven

Light, airy, and packed with cozy fall flavor, this no bake pumpkin pie mousse is your new favorite autumn dessert.

If you love pumpkin pie but dread baking, this silky mousse might just become your new Thanksgiving go-to.

This no bake pumpkin pie mousse captures everything you love about the classic holiday dessert—cinnamon-spiced pumpkin, creamy texture, comforting sweetness—but transforms it into a light, whipped, chilled dessert that’s as effortless as it is impressive.

Whether you’re planning a make-ahead Thanksgiving treat, craving something festive for fall, or just need a quick no bake dessert to serve in jars or pie form, this mousse delivers.

It’s elegant enough for the holiday table and easy enough for a weeknight dinner—no oven required.

Why You’ll Love This No Bake Pumpkin Pie Mousse

This isn’t just another pumpkin dessert—it’s the ultimate no bake fall dessert. Here’s why you’ll want to make it again and again:

It Tastes Just Like Pumpkin Pie… But Better

All the warm, nostalgic flavors of classic pumpkin pie—cinnamon, nutmeg, clove, and ginger—wrapped into a light, airy mousse. It’s like your favorite pie got a whipped makeover.

No Baking, No Fuss

This is the definition of an easy Thanksgiving treat. No oven, no eggs, no stress—just a quick mix and chill. Perfect for last-minute guests or when the oven’s already working overtime.

Creamy, Fluffy, Cloud-Like Texture

What sets mousse apart? The texture. This pumpkin mousse is light, creamy, and whipped to perfection. It melts on your tongue but still has enough body to hold its shape in a crust or dessert cup.

Perfect Make-Ahead Dessert

Hosting? Make it the night before and let it chill. It actually gets better after a few hours in the fridge. It’s one of the most reliable make-ahead Thanksgiving desserts you’ll find.

Flexible & Festive

Serve it in a crust for a mousse pie, layer it into dessert glasses for a fancy parfait, or spoon it into jars for simple gifting. However you serve it, this mousse feels special—and tastes even better.

Hosting Tip: Garnish with cinnamon-dusted whipped cream and crushed gingersnaps for a beautiful holiday-ready presentation.

No Bake Pumpkin Pie Mousse

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• Author: Isabella Martinez
• Total Time: 6 hours 30 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This No Bake Pumpkin Pie Mousse is light, fluffy, and packed with cozy fall spices — all without touching your oven. It’s the perfect make-ahead dessert for Thanksgiving or any autumn gathering.

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Ingredients

Scale 1x2x3x

For the Biscoff Cookie Crust:

• 1 (8.8 oz / 250g) package Biscoff or Speculoos cookies
• 7 tablespoons (99g) unsalted butter, melted

For the Pumpkin Mousse Filling:

• 1 cup (237ml) heavy whipping cream, cold
• 4 oz (113g) cream cheese, softened
• ¼ cup (50g) light brown sugar
• ½ cup (122g) pumpkin purée (not pumpkin pie filling!)
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground ginger

For the Whipped Cream Topping:

• 1 cup (237ml) heavy whipping cream, cold
• 3 tablespoons (23g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon (optional, for garnish)

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Instructions

Step 1: Make the Cookie Crust

1. Spray a 9-inch pie dish lightly with nonstick spray.

2. In a food processor, pulse the cookies into fine crumbs.

3. Add the melted butter and pulse until fully moistened.

4. Press the crumb mixture firmly into the bottom and up the sides of the pie dish.

5. Place in the fridge while you make the mousse.

Step 2: Whip the Cream

1. In a large bowl, beat 1 cup of cold heavy whipping cream to stiff peaks.

2. Set aside — this will be folded into your mousse base.

Step 3: Make the Pumpkin Cream Cheese Base

1. In a separate bowl, beat softened cream cheese until smooth.

2. Add in brown sugar, pumpkin purée, vanilla, and spices.

3. Beat until fully smooth, scraping the sides and bottom as needed.

Step 4: Fold Gently

1. Gently fold the whipped cream into the pumpkin mixture.

2. Use a rubber spatula to fold in small batches, preserving the airiness of the mousse.

Step 5: Chill to Set

1. Pour the mousse into the prepared crust.

2. Smooth the top with a spatula.

3. Cover with plastic wrap and chill for at least 6 hours, or overnight.

Step 6: Make the Whipped Cream & Serve

1. Just before serving, beat together the remaining cream, powdered sugar, vanilla, and cinnamon.

2. Spread over the mousse or pipe decoratively.

3. Garnish with more cinnamon or crushed cookies if desired.

Notes

• Fridge: Store covered for up to 2 days before topping with whipped cream.
• Freezer: Freeze without topping for up to 1 month. Thaw overnight in fridge before topping.

• Prep Time: 30 minutes
• Chill Time: 6 hours
• Category: Dessert
• Method: No Bake
• Cuisine: American

Nutrition

• Serving Size: Per Serving
• Calories: 310 kcal
• Sugar: 13g
• Sodium: 130mg
• Fat: 23g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 75mg

Pumpkin Purée vs. Pumpkin Pie Filling: Don’t Make This Mistake

One of the most common mistakes people make when trying to whip up a No Bake Pumpkin Pie Mousse is grabbing the wrong can.

Can I Substitute Pumpkin Pie Filling for Pumpkin Purée?

No—always use pumpkin purée, not pumpkin pie filling.
Pumpkin pie filling is already sweetened and spiced, and it includes added stabilizers. If you use it, your mousse will likely be too soft, too sweet, and won’t have the creamy texture we want in this easy pumpkin mousse recipe.

In contrast, 100% pumpkin purée gives you full control over the spice and sweetness. It’s the foundation of any good pumpkin mousse without gelatin or artificial ingredients.

This detail is especially critical if you’re making a no bake pumpkin mousse with cream cheese, since the cream cheese is already soft and needs the right ratio of solids to hold its structure.

Can You Eat Canned Pumpkin Without Baking It?

Yes, absolutely. Canned pumpkin is fully cooked before packaging, which makes it totally safe—and ideal—for no bake recipes. If you’ve wondered whether you can skip baking and still enjoy rich, velvety pumpkin flavor, the answer is yes.

This is why No Bake Pumpkin Pie Mousse works so beautifully as a fast, safe, and delicious fall dessert.

Remember: Pumpkin purée = success. Pumpkin pie filling = disaster.

Ingredients for the Best No Bake Pumpkin Pie Mousse

This easy pumpkin mousse recipe is all about cozy fall flavor and light, airy texture—without a single minute of oven time. Each layer, from the buttery crust to the whipped topping, is packed with flavor and incredibly easy to prep. Here’s what you’ll need to make the best no bake pumpkin pie mousse.

For the Biscoff Crust

Biscoff or Speculoos Cookies

You’ll need one standard 8.8 oz (250g) package. These spiced cookies are crisp, caramelized, and just sweet enough. They give the crust a warm holiday flavor that perfectly complements the mousse.

Melted Unsalted Butter

Use 7 tablespoons (99g) of melted butter to bind the cookie crumbs. It adds richness and ensures the crust sets without baking—essential in any no bake fall dessert.

Tip: This crust is also great under other no bake treats like Pumpkin Rice Krispie Treats if you’re building a Thanksgiving dessert bar.

For the Mousse Filling

This creamy filling is the heart of your dessert—spiced like pumpkin pie, but light as air.

Heavy Whipping Cream (Cold)

You’ll whip this to stiff peaks, creating the mousse’s fluffy texture. It’s the core technique behind any successful no bake pumpkin mousse without gelatin.

Cream Cheese (Softened)

Full-fat, block-style cream cheese is best. It adds structure and a slight tang that cuts through the sweetness. This version is ideal if you’re looking for a no bake pumpkin mousse with cream cheese.

Want more no bake cream cheese desserts? Try these Pumpkin Cheesecake Cups for individual portions.

Light Brown Sugar

Just ¼ cup (50g) adds a mellow sweetness with molasses undertones. Not overly sweet—just cozy and comforting.

Pumpkin Purée

Use 100% canned pumpkin purée (½ cup / 122g). It’s rich, earthy, and perfect for no bake mousse. Never use pumpkin pie filling, which is already sweetened and spiced.

Vanilla Extract

One teaspoon enhances every other flavor and gives the mousse that classic dessert finish.

Pumpkin Pie Spices

Use ½ teaspoon cinnamon, and ⅛ teaspoon each of nutmeg, cloves, and ginger. These give the mousse that signature holiday flavor in every spoonful.

For the Whipped Cream Topping

Top your mousse just before serving with this cinnamon-kissed whipped cream. It’s optional, but highly recommended for presentation and flavor.

Heavy Cream (Cold)

Whips up into a silky finish that adds contrast to the spiced mousse.

Powdered Sugar

Use 3 tablespoons to sweeten the whipped cream without grittiness.

Vanilla Extract

Balances the sweetness and rounds out the spice.

Ground Cinnamon

A sprinkle of cinnamon makes this topping irresistibly festive.

This whipped topping also pairs beautifully with No Bake Marshmallow Pumpkin Pie for a fluffy, cloud-like finish.

Step-by-Step Instructions for the Creamiest No Bake Pumpkin Pie Mousse

Whether you’re making this for a Thanksgiving dessert table or prepping it as a festive fall treat, these detailed instructions will guide you through creating the perfect no bake pumpkin mousse with cream cheese—light, creamy, and packed with flavor.

Make the Cookie Crust

1. Crush the cookies: Add 1 (8.8 oz) package of Biscoff or Speculoos cookies to a food processor. Pulse until they become fine crumbs.
2. Add melted butter: Pour in 7 tablespoons of melted unsalted butter and pulse again until evenly moistened.
3. Press into pan: Transfer the mixture to a 9-inch pie dish sprayed with cooking spray. Use the bottom of a glass or measuring cup to press the crust firmly into the bottom and up the sides of the dish.
4. Chill briefly: While you prep the mousse, place the crust in the fridge to set.

Whip the Cream to Stiff Peaks

This is a critical step for achieving that signature light and fluffy mousse texture.

1. In a cold mixing bowl, add 1 cup of heavy whipping cream.
2. Use an electric mixer with a whisk attachment and beat on medium-high until stiff peaks form—about 3–4 minutes.
3. Don’t over-whip: Stop as soon as the peaks hold their shape.

This whipped cream provides the “air” in your mousse. If you’ve ever wondered how to make mousse at home, it always starts with this key step.

Make the Pumpkin Cream Cheese Base

1. In a separate bowl, beat 4 oz of softened cream cheese until completely smooth (about 30 seconds).
2. Add ¼ cup light brown sugar, ½ cup pumpkin purée, 1 tsp vanilla extract, and all your spices (½ tsp cinnamon, ⅛ tsp each of cloves, nutmeg, and ginger).
3. Beat on medium speed until the mixture is silky and fully combined with no lumps of cream cheese remaining.
4. Scrape down the bowl to ensure everything is fully incorporated.

This mixture forms the base of your no bake pumpkin mousse with cream cheese—rich, spiced, and ultra-creamy.

Fold Gently — Don’t Deflate It!

Now comes the most important part of making any mousse: folding.

1. Add the whipped cream into your pumpkin base in three parts, using a large rubber spatula.
2. Gently fold—don’t stir or whisk. Use a “scoop, lift, turn” motion.
3. Continue folding until no white streaks remain.

This gentle folding is crucial to keep your mousse airy. Stirring aggressively will deflate the whipped cream and ruin the texture.

Chill to Set — At Least 6 Hours

1. Transfer your mousse mixture to the prepared crust and smooth the top with a spatula.
2. Cover tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.

This chill time is essential to set the mousse properly and allow the flavors to deepen. Don’t skip this step if you want a sliceable texture.

Top with Whipped Cream & Garnish

1. Just before serving, whip an additional 1 cup of heavy cream with 3 tbsp powdered sugar, 1 tsp vanilla, and 1 tsp cinnamon.
2. Spread or pipe this cinnamon whipped cream over the mousse.
3. Garnish with crushed cookies, a dusting of cinnamon, or even toasted pecans for a festive finish.

This mousse is beautiful served in a pie dish, parfait cups, or small dessert glasses. For an elegant touch, try it layered in a jar like a no bake trifle.

Easy Pumpkin Mousse Variations

One of the best things about No Bake Pumpkin Pie Mousse is how easily it adapts. Whether you’re out of cream cheese, short on time, or want a firmer texture, these variations have you covered.

Let’s break down four popular methods people are searching for—so you can make the best easy pumpkin mousse recipe that fits your needs.

3-Ingredient No Bake Pumpkin Mousse (Cool Whip Version)

Ingredients:

• 1 can (15 oz) pumpkin purée
• 1 box (3.4 oz) instant vanilla pudding mix
• 1 tub (8 oz) Cool Whip, thawed

This version of pumpkin mousse with Cool Whip is beloved for its speed, simplicity, and kid-friendly prep. It’s one of the easiest 3-ingredient pumpkin mousse recipes out there—and it still tastes amazing.

How to make it:

1. In a large bowl, whisk together the pumpkin purée and dry pudding mix until smooth and thick.
2. Fold in the Cool Whip gently until completely incorporated.
3. Spoon into cups, chill for 1–2 hours, and serve.

No baking. No fancy tools. Just stir, fold, and chill.

This method is perfect for last-minute desserts or quick Thanksgiving prep—especially when the oven is already full.

Pumpkin Mousse with Vanilla Pudding

Want your no bake pumpkin mousse to be a little more firm and stable? Adding vanilla pudding mix is the secret.

You can use this with or without Cool Whip, depending on how rich or light you want it.

How to make it firmer:

• Add 1 box (3.4 oz) instant vanilla pudding mix directly to the pumpkin and cream cheese mixture before folding in whipped cream.
• Mix until thick and smooth, then continue the standard recipe as usual.

Using pudding mix adds structure—ideal if you’re serving mousse in layered parfaits or as a “sliceable” dessert in mini tart shells.

This version targets pumpkin mousse with vanilla pudding, and is especially helpful for make-ahead holiday treats.

No Bake Pumpkin Mousse Without Cream Cheese

If you’re not a fan of cream cheese or just don’t have any on hand, you can still make an absolutely delicious pumpkin mousse without cream cheese.

Alternative ingredients:

• 1 can (15 oz) pumpkin purée
• 1 box (3.4 oz) vanilla or cheesecake pudding mix
• 1½ cups whipped cream or Cool Whip

Instructions:

1. Whisk together the pumpkin and pudding mix until smooth.
2. Gently fold in the whipped cream until fluffy.
3. Chill for 2 hours and serve.

This version is lighter, less tangy, and has a more traditional “pumpkin pie” flavor without the cheesecake vibe. It’s perfect for picky eaters or simpler palates.

Pumpkin Mousse with Gelatin (Optional Add-In)

Want a mousse that holds its shape like a pie or tart? You can add gelatin for extra stability.

While this No Bake Pumpkin Pie Mousse doesn’t require gelatin thanks to the cream cheese and whipped cream, some prefer that sliceable, molded consistency.

How to add gelatin:

1. In a small bowl, sprinkle 1 packet (about 2½ teaspoons) unflavored gelatin over 3 tablespoons cold water.
2. Let bloom for 5 minutes.
3. Warm gently in the microwave for 10–15 seconds until dissolved—do not boil.
4. Stir the dissolved gelatin into the pumpkin mixture before folding in the whipped cream.

This creates a firmer mousse that holds its shape—ideal for layering in pie shells, mason jars, or dessert bars.

FAQs About No Bake Pumpkin Mousse

If you’re new to making no bake pumpkin desserts, you’re not alone! Below are the most frequently asked questions about how to make the perfect No Bake Pumpkin Pie Mousse, based on actual Google search queries.

These tips will help you get the texture right, avoid common mistakes, and make your easy pumpkin mousse recipe shine at any fall gathering.

Make-Ahead Tips & Freezing Instructions

One of the best parts about No Bake Pumpkin Pie Mousse is how well it works as a make-ahead Thanksgiving dessert. Whether you’re preparing a holiday menu or just want a stress-free fall treat, this mousse has you covered.

How Far in Advance Can I Make It?

You can make the full mousse and crust up to 2 days in advance and store it covered in the fridge. This makes it an excellent option for busy hosts who want to get ahead on dessert prep.

Tip: For best texture, wait to add the whipped cream topping until just before serving. This keeps the peaks fluffy and picture-perfect.

Can You Freeze No Bake Pumpkin Mousse?

Yes — you can freeze this mousse, but there are a few things to keep in mind.

• Freeze it without the whipped cream topping for best results.
• Use an airtight container or tightly wrap your pie dish in plastic wrap + foil.
• Freeze for up to 1 month.
• Thaw overnight in the refrigerator before serving.

Texture Tip: The mousse may lose a bit of its airy texture after freezing and thawing, becoming slightly denser. It’s still delicious — just expect a creamier bite.

Final Tip

Whether you’re prepping this easy pumpkin mousse recipe ahead for Thanksgiving, Friendsgiving, or a fall dinner party, storing it properly ensures maximum flavor and a smooth, creamy texture when it’s time to serve.

Final Thoughts: The Easiest No Bake Pumpkin Pie Mousse to Savor This Fall

Whether you’re short on time or just want a no-fuss fall dessert, this No Bake Pumpkin Pie Mousse is the ultimate solution. It delivers the cozy, nostalgic flavors of traditional pumpkin pie — but with a light, airy mousse texture that feels elegant and effortless.

This isn’t just an easy pumpkin mousse recipe. It’s your go-to guide for every variation:

• Need a quick fix? Try the 3 Ingredient Pumpkin Mousse with Cool Whip and pudding.
• Prefer a cheesecake-style base? You’ll love this No Bake Pumpkin Mousse with Cream Cheese.
• No gelatin? No problem — our version is the best pumpkin mousse without gelatin out there.
• Want it firmer? Swap in pudding to explore the Pumpkin Mousse with Vanilla Pudding method.
• And of course, for shortcut fans, the Pumpkin Mousse with Cool Whip is always a crowd favorite.

Bookmark this mousse for your next holiday dessert board, serve it in parfait jars, or layer it with cookies for a fall trifle. However you enjoy it, one thing is certain — this No Bake Pumpkin Pie Mousse deserves a permanent spot on your fall recipe list.

If you loved this recipe, don’t forget to check out other easy fall favorites like:

• No-Bake Pumpkin Cheesecake Truffles
• Pumpkin Spice Latte Bark
• Pumpkin Bread with Cream Cheese Swirl
• No Bake Salted Caramel Pretzel Bars

Pin it. Save it. Make it again and again. Because fall just isn’t complete without a spoonful of No Bake Pumpkin Pie Mousse.