Description
A no bake pumpkin mousse pie with Biscoff cookie crust, fluffy cream cheese filling, and fresh whipped cream on top. Allow 30 minutes of active preparation and at least six hours to cool.
Ingredients
Scale
For the Biscoff Crust
- 1 package (8.8 oz / 250 g) Biscoff or Speculoos cookies
- 7 tablespoons (99 g) unsalted butter, melted
For the Pumpkin Mousse Filling
- 1 cup (237 mL) heavy whipping cream, cold, measured before whipping
- 4 oz (113 g) full-fat block cream cheese, softened
- ¼ cup (50 g) light brown sugar
- ½ cup (122 g) 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 additional cup (237 mL) heavy whipping cream, cold, measured before whipping
- 3 tablespoons (23 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon, optional, for garnish
Instructions
- Make the cookie crust.
Lightly grease a 9-inch pie dish. Crush the cookies into fine crumbs and mix thoroughly with the melted butter. Press firmly into the bottom and up the sides of the dish. Refrigerate while making the filling. - Whip the cream for the mousse.
Beat the first cup of cold heavy cream until stiff peaks form. Stop before it becomes grainy and keep chilled while preparing the pumpkin base. - Mix the pumpkin base.
In another bowl, beat the softened cream cheese until smooth. Add the brown sugar, pumpkin purée, vanilla, cinnamon, nutmeg, cloves, and ginger. Beat until combined, scraping the bowl as needed. - Fold in the whipped cream.
Using a spatula, gently fold the whipped cream into the pumpkin mixture in three additions until no large white streaks remain. Avoid beating the combined filling with the mixer. - Fill and chill.
Spoon the mousse into the cooled crust and smooth the top. Cover without pressing the wrap onto the filling. Refrigerate for at least six hours or overnight. - Top and serve.
Shortly before serving, whip the second cup of heavy cream with the powdered sugar, vanilla, and optional cinnamon until it holds its shape. Spread or pipe over the mousse. Garnish with extra cookie crumbs if desired, and serve cold in small portions.
Notes
- Measure both portions of heavy cream before whipping: one cup for the mousse and one cup for the topping.
- Use ½ cup plain canned pumpkin purée, not a whole can or pumpkin pie mix.
- The cinnamon listed under the topping is optional. If using it, whip it into that topping.
- Assemble the crust and filling up to two days ahead and refrigerate covered. Add freshly whipped topping shortly before serving.
- 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