Pumpkin Mousse Pie
Silky, light, fluffy, and deliciously festive, this easy Pumpkin Mousse Pie is a holiday must!
Servings: 10 Servings
Ingredients
- 1 graham cracker crust homemade or store-bought
- 1 15-ounce can pumpkin puree
- 1 8-ounce package cream cheese softened
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon sea salt
- 2¼ cups whipped cream homemade or store-bought
Instructions
- Add the pumpkin puree to a large mixing bowl, followed by the brown sugar, cream cheese, pumpkin pie spice, salt, and vanilla extract. Using a hand mixer, mix until smooth and well combined.
- Fold the whipped cream into the pumpkin mixture until well incorporated but still fluffy.
- Spoon the filling into a graham cracker crust, then refrigerate for 2-4 hours.
- Sprinkle with pumpkin pie spice, grated whole nutmeg, or more whipped cream, then serve and enjoy!
Notes
Tips and Tricks:
- Soften your cream cheese well in advance. What this means is that you’ll pull your cream cheese out of the refrigerator a few hours before you plan to make your pie. If the cream cheese is brought to room temperature, it’ll be softer and therefore, easier to blend in with the rest of your pie ingredients…thereby, making you a smoother, silkier pie. You’ll know your cream cheese is ready if it’s no longer cool to the touch and gives easily if you press on it.
- While we’re at it, if you plan to make your own graham cracker pie crust, go ahead and soften your butter at the same time you soften the cream cheese.
- I want you to make this pie your own! There are few greater feelings of triumph in the kitchen than when you whip something up without paying too close attention to the ingredient amounts or the exact directions. This pie is so forgiving and is a great place for you to play and practice the art of cooking by feel: add more or less seasoning based on what tastes good to you. Nothing here needs to be cooked, so it’s all safe to taste and adjust as you go.
- JUST KEEP MIXING! If your pumpkin mousse is looking lumpy and like the cream cheese isn’t blending as smoothly as you like, you have two options. First, just keep mixing. It will eventually come together into silky perfection. Option 2 is to let the bowl sit out on your counter for about 30 minutes before you mix more. It could be that your cream cheese is still too cold. Cold cream cheese will be lumpy, but once it comes to room temperature, it’ll smoothe right out.
Nutrition
Calories: 1106kcal | Carbohydrates: 90g | Protein: 21g | Fat: 79g | Saturated Fat: 45g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 216mg | Sodium: 815mg | Potassium: 1724mg | Fiber: 20g | Sugar: 45g | Vitamin A: 108653IU | Vitamin C: 29mg | Calcium: 403mg | Iron: 10mg