NO BAKE PUMPKIN MOUSSE PIE
No Bake Pumpkin Mousse Pie features a thick Biscoff cookie crust filled with homemade pumpkin spice mousse and topped with fresh whipped cream. It's the ultimate easy pumpkin pie for Thanksgiving! Download my FREE Make Ahead Baking Guide.
Provided by Tessa Arias
Categories Dessert
Time 6h30m
Number Of Ingredients 15
Steps:
- Spray a 9-inch pie dish with cooking spray.
- In a medium bowl, combine the cookie crumbs with the melted butter and until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish.
- In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until medium-stiff peaks form. Set aside.
- In a clean large bowl, use an electric mixer fitted with the paddle attachment to beat the cream cheese on medium-high speed until smooth and creamy, about 30 seconds. Add in the brown sugar, pumpkin puree, vanilla, cinnamon, cloves, nutmeg, and ginger and continue to beat until very well combined with no pockets of cream cheese remaining.
- Gently fold the whipped cream into the pumpkin mixture until combined. Spread gently and evenly into prepared crust. Cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
- In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until it begins to thicken. Add in the powdered sugar, vanilla, and cinnamon and continue to whip until medium-stiff peaks form.
- Just before serving, spread the whipped cream over the pie. Sprinkle with more cinnamon to garnish, if desired. Serve.
NO-COOK PUMPKIN MOUSSE
"My family loves this no-cook, great-tasting recipe-it's become one of our favorite desserts. Hard to believe it takes only minutes to make." Lisa McCloskey - Dwight, Illinois
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping. Fill tart shells. Garnish each with additional whipped topping and sprinkle with cinnamon. Store in the refrigerator.
Nutrition Facts : Calories 243 calories, Fat 13g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 277mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein.
NO-BAKE CHOCOLATE PUMPKIN MOUSSE PIE RECIPE
This pie is filled with a creamy pumpkin mousse that's happy to chill out in the fridge until you're ready to serve it.
Provided by Yvonne Ruperti
Categories Pies
Time 4h
Yield 12
Number Of Ingredients 24
Steps:
- In food processor, process chocolate wafers and sugar until finely ground. Add melted butter and pulse to moisten. Transfer mixture to pie plate and firmly press into bottom and up sides. Set in fridge to chill while you make the pumpkin mousse.
- In large bowl, stir cream cheese, light brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and cloves until completely incorporated. Stir in pumpkin and vanilla until smooth and incorporated.
- In bowl of standing mixer fitted with whisk attachment, whip cream on medium-high speed until cream holds soft peaks that slowly dip down when whisk is pulled out of cream. Using rubber spatula, gently fold into pumpkin mixture. Pour mousse into pie shell and chill in fridge while you prepare the cocoa whipped cream.
- Into unwashed mixer bowl, add all ingredients for the spiced chocolate whipped cream and chill in fridge for 30 minutes. Place bowl in standing mixer fitted with whisk attachment and whip on medium-high speed to almost stiff peak. Spread over top of pumpkin mousse. Chill pie until set, about 3 hours.
- Place chocolate bar on work surface. Using paring knife, scrape chocolate shavings from bar and use to garnish top of pie.
NO BAKE PUMPKIN PIE I
This is a delicious no bake pie with a graham cracker crust.
Provided by Cathy
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
Steps:
- In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
- Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.
Nutrition Facts : Calories 345.9 calories, Carbohydrate 50.9 g, Cholesterol 63.2 mg, Fat 13.2 g, Fiber 2.2 g, Protein 8.1 g, SaturatedFat 4.8 g, Sodium 525.8 mg, Sugar 40 g
PUMPKIN PIE MOUSSE
Very light-tasting and not-so-sweet pumpkin pie mousse (which to me is a good thing). It's hard not to eat the whole thing by yourself.
Provided by Danielle Walquist Lynch
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Stir pumpkin, sugar, cinnamon, and nutmeg together in a medium bowl. Fold in whipped topping. Cover and refrigerate for 30 minutes.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 18.7 g, Fat 5.8 g, Fiber 1.7 g, Protein 0.5 g, SaturatedFat 5.3 g, Sodium 112.1 mg, Sugar 15.7 g
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NO-BAKE PUMPKIN MOUSSE PIE — LET'S DISH RECIPES
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4.3/5 (4)Total Time 6 hrs 30 minsServings 8Calories 511 per serving
- To make the crust, combine gingersnap crumbs and melted butter in a medium bowl. Press mixture into the bottom and up the sides of a 9-inch pie plate.
- To make the pumpkin mousse, beat 1 1/4 cups heavy cream with an electric mixer until stiff peaks form. Set aside.
- In a separate bowl, beat the cream cheese until light and fluffy. Stir in the brown sugar, pumpkin puree, vanilla and pumpkin pie spice until well combined.
- Fold the whipped cream into the pumpkin mixture. Spread pumpkin mousse evenly into the prepared crust. Cover and refrigerate until set, at least 6 hours, or overnight.
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