This Fluffy Pumpkin Mousse Pie Is A No-bake Recipe That Is Much Lighter Than A Classic Pumpkin Pie…

Why Make This Recipe

This fluffy pumpkin mousse pie is a delightful twist on the traditional pumpkin pie. It is light, airy, and has a smooth texture that makes it perfect for any occasion. Plus, it’s a no-bake recipe, which means you can whip it up without turning on the oven. If you’re looking for a dessert that is both delicious and easy to make, this pumpkin mousse pie is the one for you!

How to Make Fluffy Pumpkin Mousse Pie

Ingredients:

• 1 cup pumpkin puree
• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1 pre-made graham cracker crust

Directions:

1. In a large mixing bowl, combine the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix well.
2. In another bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the pumpkin mixture until fully combined.
4. Spoon the mousse into the graham cracker crust, spreading it evenly.
5. Refrigerate for at least 2 hours before serving to allow it to set.

How to Serve Fluffy Pumpkin Mousse Pie

When you are ready to serve the pie, slice it into wedges and enjoy! You can add a dollop of whipped cream on top for an extra treat. It pairs well with a cup of coffee or tea as a perfect fall dessert.

How to Store Fluffy Pumpkin Mousse Pie

You can store any leftovers in the refrigerator. Make sure to cover the pie with plastic wrap or aluminum foil to keep it fresh. It is best eaten within 3 to 4 days for the best taste and texture.

Tips to Make Fluffy Pumpkin Mousse Pie

• Make sure the heavy cream is cold before whipping it. This helps it whip up nicely.
• Be gentle when folding the whipped cream into the pumpkin mixture to keep the mousse fluffy.
• If you want to make it extra special, add a sprinkle of cinnamon or additional pumpkin pie spice on top before serving.

Variation

For a chocolate twist, you can mix in some melted chocolate into the pumpkin mixture. You can also use a chocolate graham cracker crust for added flavor!

FAQs

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it is well-cooked and pureed to achieve a smooth texture.

Is it possible to make this pie dairy-free?
Yes! You can use coconut cream instead of heavy cream and a dairy-free whipped topping for a dairy-free version.

Can I freeze the pumpkin mousse pie?
It is best not to freeze this pie as the texture may change. However, if stored properly, it can last in the freezer for up to a month. Just be aware that the whipped cream texture may change.