This Thanksgiving, we give you permission to break free from the traditional pumpkin pie. Especially if you are looking for a pumpkin dessert that is lighter, creamier and easier to make. Introducing our new twist on an old favorite: No-Bake Pumpkin Mousse Pie.
This recipe transformed classic pumpkin pie, taking the pumpkin puree and Spice blend And add them to an airy whipped cream filling. It also swaps out the classic flaky pastry crust for a simple press-in cookie crust, so there's no fussing with rolling pins or fretting over a soggy bottom.
Photography by Rick Holbrook, food styling by Kaitlin Wayne
Every element of this recipe was intentional and keeps busy home bakers in mind. In the early stages of development, recipe creator David Turner was determined to keep the ingredient list short. Amazingly, this full-flavored treat only calls for seven ingredients. (The Thanksgiving grocery list is already long enough!)
He also zeroed in on a no-bake filling, which frees up precious oven space and ensures the pie is easier to execute compared to classic pumpkin pies. Get these Perfectly cooked custard filling – neither curd nor soup – Can be hard to nail. But for the pumpkin mousse, you just need to whip some whipped cream, and fold it into a cream cheese-pumpkin puree mixture – Practically failproof! After an overnight rest in the fridge, the filling has a light-as-air mousse texture, which “makes a lighter dessert option after your Thanksgiving meal, especially if it's one of several pies you'll be sampling,” says Dt. .
Photography by Rick Holbrook, food styling by Kaitlin Wayne
Rather than a typical graham cracker crust, DT calls for Biscoff cookies, which add a more complex layer of spiced, delicious flavor to the pie crust. “But if you want to skip the crust altogether, this recipe doubles as a pumpkin mousse recipe that you can serve in cups with whipped cream and crumbled Biscoff cookies on top,” he adds. So yes, we also give you permission to totally Abandon the idea of pie, if the filling is what you are really after.
And if you're looking to get a head start on holiday cooking (who isn't?!) this pie is make-ahead friendly — it'll last in your fridge for up to three days before Turkey Day.
Still planning the rest of your Thanksgiving dessert menu? Get inspired with our collection of New Classics: Thanksgiving Pie.
Cover photo by Rick Holbrook, food styling by Kaitlin Wayne.