Description
A light and silky no-bake pumpkin pie with a creamy mousse texture, perfect for fall gatherings.
Ingredients
Scale
- 1 ½ cups pumpkin puree
- 8 oz cream cheese
- 1 cup whipped cream
- ½ cup powdered sugar
- 1 ½ cups graham cracker crumbs
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- 1 tsp vanilla extract
- ½ cup melted butter
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Chill until firm.
- Make the Filling: In a large bowl, beat the cream cheese until smooth. Gradually add the pumpkin puree, mixing until well combined. Stir in powdered sugar, vanilla, and spices.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture, being careful not to deflate it.
- Combine and Chill: Pour the filling into the prepared crust, smoothing the top with a spatula. Refrigerate for at least 240 minutes, or until set.
- Serve with Style: When ready to serve, top with additional whipped cream and a sprinkle of cinnamon.
Notes
You can prepare the crust and filling the day before for convenience. Ensure adequate chilling time for the best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 23g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pumpkin pie, no bake, dessert, fall recipe, family favorite
