No Bake Pumpkin Mousse Pie Recipe: A thick Biscoff cookie crust is used for the No Bake Pumpkin Mousse Pie, which is then filled with homemade pumpkin spice mousse and topped with fresh whipped cream before to being baked. It’s the easiest pumpkin pie you’ll ever hear of, perfect for Thanksgiving!
No Bake Pumpkin Mousse Pie Recipe
Ingredients
For the crust:
- 1 (8.8 ounce or 250 gram) package Biscoff / Speculoos cookies
- 7 tablespoons unsalted butter, melted
For the pumpkin mousse:
- 1 cup heavy whipping cream, cold
- 4 ounces (113 grams) cream cheese, at room temperature
- 1/4 cup (50 grams) light brown sugar
- 1/2 cup (122 grams) canned pure pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
For the whipped cream:
- 1 cup heavy cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamo
Instructions
Make the crust:
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First, coat a pie plate measuring 9 inches with cooking spray.
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In the bowl of a food processor, place the cookies to be processed. Blend until the mixture is very fine. After adding the butter, pulse the mixture until it is moistened. The mixture should be pressed into the bottom of the prepared pie plate as well as up the sides of the dish.
Make the pumpkin mousse:
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The cream should be beaten in the bowl of an electric mixer that is equipped with the whisk attachment until it forms peaks that are medium-stiff. Put aside for later.
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The cream cheese should be beaten on medium-high speed for approximately thirty seconds in a separate big bowl using an electric mixer that is equipped with the paddle attachment. Mix until the cream cheese is smooth and creamy. After adding the brown sugar, pumpkin puree, vanilla, cinnamon, cloves, nutmeg, and ginger, continue to beat the mixture until it is completely incorporated and there are no pockets of cream cheese left. If necessary, scrape down the bottom and sides of the bowl.
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In order to blend the pumpkin mixture, gently fold the whipped cream into the pumpkin mixture. After the crust has been created, spread it out carefully and evenly. Refrigerate the mixture until it has set, which should take at least six hours or overnight. Cover with plastic wrap.
Make the whipped cream:
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Whisk the cream in a large bowl using an electric mixer that is equipped with the whisk attachment. Continue beating the cream until it starts to thicken. After adding the powdered sugar, vanilla extract, and cinnamon, continue whipping the mixture until it forms peaks that are medium-stiff.
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The whipped cream should be placed over the pie within a short time before it is served. Additional cinnamon can be sprinkled on top as a garnish, if desired. Deliver.
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