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Last updated on October 23, 2026

This no bake pumpkin pie mousse includes a Biscoff cookie crust, light and fluffy cream cheese pumpkin filling and fresh whipped cream on top. Makes 12 tiny servings, in a 9-inch pie plate. Active time: around 30 minutes. Chill time: at least 6 hours.

A slice of no bake pumpkin pie mousse with a cookie crust and whipped cream on a plate. — No Bake Pumpkin Pie Mousse

If you still haven’t decided on an autumn dessert, have a look through our collection of pumpkin desserts to compare mousse, cheesecake, pies, and other pumpkin goodies.

This pumpkin mousse pie recipe is lightened up with whipped heavy cream incorporated into the pumpkin foundation. No gelatin, pudding mix or egg custard to make. You may make the crust and filling ahead of time, adding the topping just before serving.

Key Moments

One 9-Inch Mousse Pie

A pressed Biscoff cookie crust holds a pumpkin cream cheese mousse, finished with freshly whipped cream.

30 Minutes of Active Prep

Prepare the cookie base and filling ahead. Allow time for the cream cheese to soften before starting.

At Least 6 Hours to Chill

Cover and refrigerate the filled pie for six hours or overnight before adding the topping and serving.

Two Separate Cream Portions

Whip one cup of heavy cream for the mousse and a separate cup for the topping. Measure both while liquid.

no gelatin 12 small servings make ahead

Why We Love This No Bake Pumpkin Pie Mousse

A Spiced Cookie Crust Without Baking

Biscoff crumbs bring their own spiced flavor. Pressing the butter-coated crumbs firmly into the dish creates a base for the chilled filling without baking a pastry shell.

Brown Sugar and Warm Spices

A measured half cup of pumpkin combines with brown sugar, cinnamon, nutmeg, cloves, and ginger. The filling gets its pumpkin pie flavor without a cooked egg custard.

Freshly Whipped Cream Gives the Mousse Its Lift

Cream whipped to stiff peaks is folded into the smooth pumpkin base with a spatula. Keeping that air in the mixture is the key technique for its light texture.

Ingredients for Cream Cheese Pumpkin Mousse

Cookies, butter, and bowls of ingredients arranged for pumpkin mousse on a marble surface. — Pumpkin Mousse Ingredient Arrangement

1 package Biscoff or Speculoos cookies, 8.8 ounces / 250 g
7 tablespoons unsalted butter, melted

Crush the cookies finely and mix them thoroughly with the butter. This is a pressed cookie crust: it chills in the pie dish while you prepare the filling, with no baking step.

Pumpkin Mousse Filling

1 cup heavy whipping cream, cold and measured before whipping
4 ounces full-fat block cream cheese, softened
¼ cup light brown sugar
½ cup plain canned pumpkin purée
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger

Measure the pumpkin rather than adding a whole can. This recipe uses just half a cup, and extra purée changes the balance of liquid and dairy in the filling.

Whipped Cream Topping

1 additional cup heavy whipping cream, cold and measured before whipping
3 tablespoons powdered sugar, sifted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon, optional, for the topping

You need two cups of liquid heavy cream in total: one for the mousse and one for the topping. Keep these portions separate. Additional crushed cookies can be used as a garnish.

Ingredient Details That Make a Difference

Ingredient	What to use or check	Why it matters
Pumpkin	½ cup plain canned pumpkin purée	A full can adds much more pumpkin than this formula calls for. Pie mix also brings added sugar and spices.
Cream cheese	4 ounces of softened full-fat block cream cheese	Beat it smooth before folding in the whipped cream to avoid lumps.
Heavy cream	Two separate 1-cup portions, measured while liquid	The first portion becomes part of the mousse; the second is whipped for the topping later.
Cookies	250 g of Biscoff or Speculoos cookies, finely crushed	A consistent crumb size helps the butter distribute and the crust press evenly.
Butter	Melted, then mixed throughout the crumbs	Dry patches leave the crust less cohesive. Let the base cool before adding the mousse.

Choose Pumpkin Purée, Not Pumpkin Pie Mix

Check the label for basic pumpkin purée. Libby’s pure pumpkin and pumpkin pie mix description states that its pie mix has additional sugar and spices, while its pure pumpkin has no additives. You don’t need that particular brand, all you need is the ingredient label.

Here, use canned purée as your basis. Homemade purée may have a varied water content which might alter the setting of the mousse.

How to Make No Bake Pumpkin Mousse

You will need a 9-inch pie dish, a food processor or a sturdy bag and rolling pin, mixing bowls, an electric mixer, and a flexible spatula.

Lightly grease the pie dish. Crush the cookies into fine crumbs, then mix in the melted butter until the crumbs are evenly moistened.

Pulse the cookies into fine crumbs before adding the melted butter. — Crushing Cookies for the Mousse Pie Crust

Press firmly across the bottom and up the sides of the dish, using a flat-bottomed glass or measuring cup to even out the layer. Refrigerate while preparing the mousse.

2. Whip the Cream for the Filling

Whip the first cup of cold heavy cream until stiff peaks form. When you lift the beaters, the peaks should hold their shape. Stop before the cream looks grainy, and keep it chilled while making the pumpkin base.

Whipped cream clinging to electric beaters above a stainless steel mixing bowl. — Whipping Cream for Pumpkin Mousse

This easy pumpkin mousse recipe depends on whipping the cream separately. Pouring liquid cream straight into the pumpkin mixture does not create the same airy structure.

3. Beat the Pumpkin Base Until Smooth

In another bowl, beat the softened cream cheese until smooth. Add the brown sugar, measured pumpkin purée, vanilla, cinnamon, nutmeg, cloves, and ginger. Beat until combined, scraping the sides and bottom of the bowl.

Pumpkin mixture and ground spices in a metal mixing bowl. — Pumpkin Mixture Before Combining

Check for cream cheese lumps now. Once the whipped cream has been folded in, extra mixing can deflate the mousse.

4. Fold in the Whipped Cream

Add the whipped cream to the pumpkin base in three additions. With a spatula, scoop from the bottom of the bowl and turn the mixture over gently until no large white streaks remain.

A spatula adding whipped cream to an orange pumpkin mixture in a white bowl. — Folding Whipped Cream Into Pumpkin Mousse

Use the mixer for the pumpkin base and a spatula for folding. The goal is to combine the mixtures while keeping the air you whipped into the cream.

5. Fill the Crust and Chill

Spoon the pumpkin mousse filling into the cooled crust and smooth the top. Cover without pressing the wrap into the surface. Refrigerate for at least six hours or overnight.

A hand pulling plastic wrap over a pumpkin mousse pie inside a refrigerator. — Chilling the Pumpkin Mousse Pie

Keep the six-hour chilling time even if the filling looks thick before refrigeration. A briefly chilled mousse is not ready to cut simply because the surface appears firm.

6. Add the Fresh Whipped Cream

Shortly before serving, whip the second cup of cold heavy cream with the powdered sugar, vanilla, and optional cinnamon until it holds its shape. Spread or pipe over the chilled mousse. Add extra cookie crumbs if desired.

Pumpkin mousse dessert with whipped cream and cookie decorations, with a wedge removed. — Pumpkin Mousse Pie With Whipped Cream and Cookies

Cut small portions with a clean knife and lift them with a pie server. Serve cold, wiping the knife between cuts. The filling should be airy and creamy rather than as dense as a baked cheesecake.

Tips for a Mousse That Holds Its Texture

Soften the cream cheese before mixing. Cold cream cheese is harder to beat smooth.
Keep the cream cold. It should reach stiff peaks before being folded into the filling.
Measure the pumpkin carefully. More pumpkin is not a reliable way to intensify the flavor without changing the texture.
Fold gently and stop when combined. Beating the finished mousse can knock out air.
Give the pie enough refrigerator time. Allow at least six hours, and keep it cold until serving.

The amount of pumpkin, cream cheese, and beating before folding should be checked if the mousse remains loose after chilling. As a last-minute fix, do not add dry pudding mix or gelatin to a mixed pie; those changes require a different recipe.

Make-Ahead, Storage, and Transport

Prepare the Pie Up to Two Days Ahead

Make the crust and mousse filling, cover, and refrigerate for up to two days before serving. Prepare the whipped cream topping shortly before serving so it keeps its shape and the cookie garnish stays crisp.

Keep the Mousse Refrigerated

Keep the pie and any remaining portions covered and refrigerated. Plan to serve within two days of assembly for the make-ahead schedule used here. Adding fresh topping does not restart the storage period.

Keep the refrigerator at 40°F (4°C) or below. Limit unrefrigerated time for this dairy-based dessert to two hours, or one hour when the temperature is above 90°F (32°C).

Transport the Pie Cold

Use a covered pie carrier and a cooler with ice packs. Add the whipped topping after arrival when practical, and return the pie to the refrigerator until serving.

For a planned gathering, refrigeration is the simplest approach. Freezing and thawing can make a whipped filling denser and soften the crust, so do not expect exactly the same texture after freezing.

Variations and Serving Formats

Pumpkin mousse cups: Divide the cookie base and filling among small dessert glasses instead of pressing them into one pie dish. The number of cups depends on their size; retain the six-hour chilling period rather than assuming a shorter setting time.
Different cookie crumbs: Gingersnaps or graham crackers change the flavor and may absorb butter differently. Keep Biscoff as the baseline instead of promising that every cookie works identically.
Simple garnish: Finish the pumpkin spice mousse with extra cookie crumbs or a light dusting of cinnamon shortly before serving.

Our cottage cheese-based Pumpkin Mousse is blended. Cottage cheese cannot replace cream cheese and whipped cream in this recipe, so follow the ingredient proportions and chilling directions.

Serving Pumpkin Mousse Pie for Thanksgiving

A round pumpkin mousse dessert with a crumb base, whipped cream, and a cinnamon stick on a white plate. — Round Pumpkin Mousse Dessert With Whipped Cream

Serve the pie cold and add whipped cream just before serving. Cut tiny chunks so guests may share the cookie crust, mousse, and topping. While people eat, refrigerate the leftover pie.

When planning the rest of the dessert table, browse our no bake Thanksgiving dessert collection for other flavors and preparation schedules.

For a chewy, crisp contrast to the creamy mousse, add Pumpkin Rice Krispie Treats to the dessert platter. Cut them into small pieces so guests can take a little of each.

Frequently Asked Questions

Can I Make Pumpkin Mousse Pie Ahead of Time?

Yes. Prepare the crust and mousse filling up to two days in advance and refrigerate covered. Allow at least six hours to cool, then add the freshly whipped topping just before serving.

Why Is My Pumpkin Mousse Too Soft to Slice?

Check for stiff peaks in the first cup of heavy cream, ½ cup of pumpkin, and the required block-style cream cheese. Fold carefully, then refrigerate for at least six hours. The mousse should stay creamy and not have the stiff structure of a baked cheesecake.

Does This Pumpkin Mousse Need Pudding or Gelatin?

No. This pumpkin mousse has no pudding or gelatin. Whipped heavy cream and cream cheese give the filling structure. Using pudding mix, gelatin, or already whipped topping alters the formula and is not a straight alternative in this recipe.

Prefer Individual Pumpkin Cheesecake Jars?

For a dessert already designed around individual portions, try our No Bake Pumpkin Cheesecake Cups. That recipe gives you a separate jar-based method and serving plan when you do not want to cut a shared pie.

No Bake Pumpkin Pie Mousse