Filed Under: Dessert | Fall | Pie | Thanksgiving

No Bake Pumpkin Mousse Pie

Recipe By Tessa Arias
November 2nd, 2018
4.93 from 26 votes
4.93 from 26 votes

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.

Yield: 12 servings

Prep Time: 30 minutes

Tessa's Recipe Rundown...

Taste: Like a cloud of pumpkin pie. That Biscoff cookie crust really makes this pie something special.
Texture: The crust is crunchy, the mousse filling is fluffy yet rich, and the whipped cream on top is light and creamy.
Ease: You will dirty a few bowls to assemble the pie, but you won’t be taking up any space in your oven while doing it!
Pros: Fun and delightful twist on the classic pumpkin pie that you can make ahead of time without the oven.
Cons: None!
Would I make this again? Absolutely, this might become a Thanksgiving essential!

Pumpkin pie has never been my favorite Thanksgiving dessert. I think it’s because it can often be pretty bland and boring. Especially in comparison to any show-stopping pies on the dessert table like a double crust apple pie or crunchy pecan 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!

So this year I decided I want to put my own spin on pumpkin pie. I had already done a Salted Caramel Pumpkin Cheesecake recipe which was definitely a crowd pleaser, but it requires at least an hour in the oven.

I don’t know about you, but the oven is valuable real estate in my kitchen this time of year. The last thing you want is to do any more mental time and temperature calculations trying to figure out just how you’ll cook everything, in what order, and at what time.

(Oh how I wish I had a double oven!)

Easy no bake pumpkin mousse pie with Biscoff cookie crust is the perfect Thanksgiving dessert!

So I decided to create a no-bake pumpkin pie that would be perfect for Thanksgiving. I’m SO pleased with how this recipe turned out. Everyone who has tasted it has loved it. I could eat a slice just about every night!

Easy no bake pumpkin mousse pie with Biscoff cookie crust is the perfect Thanksgiving dessert!

No Bake Pumpkin Mousse Pie Recipe Tips

How to Make Biscoff Cookie Crust

One of my favorite parts about this recipe is the Biscoff cookie crust! You know those cookies you often get on the plane? They’re kind of a cross between gingersnaps and graham crackers and are loaded with warm comforting spices and a kind of caramelized sweetness. I find them at most grocery stores now in the cookie & cracker aisle. They’re called Speculoos cookies at Trader Joe’s.

Since there’s no baking involved in this recipe, it’s important to use a generous amount of butter in the crust so it won’t crumble too much. Be sure to really pack the crust into the pie pan. I like to use the bottom of a measuring cup to make easy work of this.

What if I don’t have Biscoff cookies?

No problem! You can use gingersnap cookies, graham crackers, or digestive biscuits instead. You’ll need a scant two cups of cookie crumbs, whichever you decide to use. That’s about 15 graham crackers. It’s much easier to swap out the cookie option if you have a scale and can use the weight measurement provided in the recipe.

How to Make Pumpkin Mousse Pie Filling

The filling is composed of a mixture of whipped cream, cream cheese, and pure canned pumpkin puree. You will need an electric mixer for multiple components of this recipe for best results! Be sure to use fresh spices for best flavor. If you open your spice jar and the aroma isn’t strong, it’s time to replace it.

The filling will need to set for at least 6 hours. I usually just make the pie the night before I plan to serve it. At this point the pie can be stored in the fridge for up to 2 days.

TIP: Don’t use homemade pumpkin puree! It’s far too watery for this recipe. Learn more about homemade vs. canned pumpkin puree here.

How to Make Whipped Cream for Pie

Nothing is better than homemade whipped cream, and in this recipe the stuff just really completes the pie! Be sure to top the pie with the whipped cream no more than a few hours before serving so it looks its best. The whipped cream will begin to deflate and “weep” if topped too far in advance. However, if you’re not too picky you can add the whipped cream up to 1 day before.

You can also use stabilized whipped cream if you need to make this pie completely in advance or if you’re traveling with it.

I love to garnish the pie with a sprinkling of ground cinnamon, or even ground Biscoff cookies, so it makes for a beautiful presentation.

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!

More Pie Recipes:

November Baking Challenge

This recipe is the selection for the November 2019 baking challenge! Make the recipe, snap a photo, and submit it below for a chance to win one of TWO prizes. See the full details here.

November 2019 Baking Challenge

4.93 from 26 votes

How to make
No Bake Pumpkin Mousse Pie

Yield: 12 servings
Prep Time: 30 minutes
Inactive Time 6 hours
Total Time: 6 hours 30 minutes
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.


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 cinnamon


Make the crust:

  1. Spray a 9-inch pie dish with cooking spray.
  2. 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.

Make the pumpkin mousse:

  1. In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until medium-stiff peaks form. Set aside.
  2. 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.
  3. 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.

Make the whipped cream:

  1. 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.
  2. Just before serving, spread the whipped cream over the pie. Sprinkle with more cinnamon to garnish, if desired. Serve.
Course: Dessert
Cuisine: American

Photos by Ashley McLaughlin.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Cheryl — November 2, 2018 at 7:21 am

    Sounds delicious and appeals to me more than the old standard. I think the only thing I would do differently would be to not cover the pie entirely with whipped cream. Instead I would add a generous dollop of cream to individual servings. We never finish a whole pie!

  2. #
    Nancy — November 2, 2018 at 2:14 pm

    Looks so good! Hosting Thanksgiving and thinking this is a must! On the mousse, the ingredients list 1c. of heavy cream twice. Is it 2 c. total then or am I reading it wrong? Thanks for your help!

  3. #
    Cheryl — November 5, 2018 at 8:20 am

    1 cup of heavy cream to make the filling, one cup to put on top.

  4. #
    pictaram — November 6, 2018 at 3:37 am

    This is what I need for Fall days, thank you so much! What a perfect recipe to use all the pumpkin I have after Halloween 😉

  5. #
    Tawney — November 9, 2018 at 6:09 am

    Hi Tessa, would this pie freeze well?

  6. #
    Adriana — November 14, 2018 at 10:33 am

    Would this hold up ok if I made it 2 days in advance?? Planning on making individual mini pies

  7. #
    Peggy — November 16, 2018 at 3:18 pm

    To Adriana’s Q: It is my opinion that as long as you save the top whipped cream for the day you serve, you should be fine. As long as you keep your pies wrapped.

  8. #
    Kathy — November 17, 2018 at 3:21 pm

    Just readIng the recipe and wondering if the pumpkin flavor is mild or greater. Has anyone tried adding more pumpkin, maybe 2/3 or 3/4 c? I know it would loosen the whole mixture, maybe too much.

  9. #
    Cathy — November 22, 2018 at 4:30 pm

    I just devoured 2 pieces of this pie after Thanksgiving dinner, and I’m thinking about going back for a third! I might be the worst baker in the world, but this recipe was easy enough for me to make, and it was truly delicious. Thanks for introducing me to this recipe, which will become a holiday tradition!

  10. #
    Kristi Mcdonough — November 22, 2018 at 6:35 pm

    Thank you for the recipe! I don’t like pumpkin lie because it’s such a weird watery, chunky, slimy yet firm texture. But I like the flavor! My daughter made this for thanksgiving this year and it’s deeeeeeeeelicious! She’s a nine year old award winning pie baker! She won the state contest (by first winning city and then county pie contests) with a triple layer key lime pie and it was in the general category, not kids. She’s amazing. Anyway, thanks for the recipe!


    PS your instructions say to mix the Graham cracker crumbs, not speculoos cookie crumbs.

  11. #
    Chris — September 20, 2019 at 6:59 am

    Can you use a stabalized whipped cream recipe

  12. #
    Alison de Channes — October 13, 2019 at 4:11 pm

    This sounds delicious. I plan on making this, however I am not familiar with the cookies in the recipe. Is there a substitute or a specific example of such a cookie? Many thanks!

    • #
      Donna — November 1, 2019 at 9:53 am

      Alison de Channes, These cookies are sold in many stores such as Costco, Walmart, etc.
      Lotus Bakeries is the name of the bakery that produces Lotus Biscoff Cookies. Speculoos is the generic name of the traditional crispy, spice cookies from Belgium. If you Google “Biscoff” it will show images of what you need to purchase. Hope that helps.

  13. #
    Amanda — November 1, 2019 at 9:56 am

    Does this absolutely require a stand mixer? I have a hand mixer, which seems like it would do the job, but I’d hate to try it and be disappointed!

    • #
      Lisa — November 4, 2019 at 6:26 pm

      Hi you can use a hand mixer just make sure you mix the cream til you get the peaks..

  14. #
    Joyce — November 1, 2019 at 3:24 pm

    Thank you so much for this recipe! It was delicious. My whole family loved it.

  15. #
    Susan — November 2, 2019 at 4:27 am

    Suggest to make sure I understand, this crust is not baked. Am I correct?

  16. #
    Betsyinthekitchen — November 2, 2019 at 4:24 pm

    Love the pumpkin and cream cheese combo and the silky smooth whip cream is amazing! Loved how easy this recipe was to follow!

  17. #
    Hillary — November 3, 2019 at 1:37 pm

    I made mine dairy free by subbing coconut milk for the whipped cream and using a coconut cream cheese and vegan butter. Still light and fluffy and soo delicious! I added about 2 tablespoons more pumpkin because I wanted a thicker pumpkin flavor and it turned out great! Thanks, Tessa!

  18. #
    Martha Garcia — November 3, 2019 at 6:05 pm

    So delicious and light and airy and then you get the crunch from the crust!

  19. #
    Sarah Carver — November 4, 2019 at 3:35 pm

    Wow! Another great Tessa Recipe! ThePumpkin Mousse Pie is phenomenal! It is cool, light and the pumpkin/cinnamon flavor is wonderful. A new Thanksgiving tradition in our house!! ❤️❤️❤️

  20. #
    Sarah Carver — November 4, 2019 at 3:43 pm

    Wonderful Pumpkin Mousse Pie! Thanks Tessa! I can’t wait to make it again for Thanksgiving. Great flavors and the crust is the best!

  21. #
    Britt — November 4, 2019 at 5:50 pm

    This looks great! I wonder, could I put the pumpkin mousse and whipped cream on a brownie pie base? I love chocolate and was wondering if I could incorporate that somehow.

  22. #
    Kelly Jansema — November 5, 2019 at 9:46 am

    I very much like this recipe and it turned out great. I found the nutmeg to be a bit much for my families taste so I would half it or none at all.

  23. #
    Chloe — November 5, 2019 at 11:54 am

    It was super easy to make and the pro was that it’s NO BAKE! Definitely enjoyed making the pumpkin mouse pie.

  24. #
    Lu — November 5, 2019 at 12:11 pm

    Awesome recipe easy to follow

  25. #
    Lu — November 5, 2019 at 12:40 pm

    Excellent recipe easy to follow

  26. #
    Ivie Hendricks — November 5, 2019 at 10:41 pm

    This pie is out of this world!! First time making it and it won’t be my last!

  27. #
    Don Torelli — November 6, 2019 at 7:07 pm

    Another 5 star recipie. Tessa, if were a baseball player you’d win the World Series by yourself with all these Home Run recipies you hit us with!!

  28. #
    Meredith RODRIGUEZ — November 8, 2019 at 2:08 am

    This is the fluffiest, smoothest pie! I would definitely make this again!

  29. #
    PJ — November 8, 2019 at 11:57 am

    Such a deliciously light pie full of yummy pumpkin spice flavour.
    We don’t have canned pumpkin where I live, so made my own puree, making sure it was super smooth and reduced the water content by warming it on the stove for a bit – worked a treat!

  30. #
    Kenny — November 8, 2019 at 7:47 pm

    This pie was really good. I added a little extra sweetness by giving it a cinnamon sugar whipped cream topping and it got rave reviews. I am making another for Thanksgiving this year.

  31. #
    Gena — November 9, 2019 at 7:49 pm

    Love this! It’s going to replace pumpkin pie on Thanksgiving!

  32. #
    Joanne — November 10, 2019 at 1:41 pm

    I love the ginger snap-like flavor of the crust. I only complaint is having to wait so long before eating it! Would def make again.

  33. #
    Sevde — November 10, 2019 at 3:59 pm

    Barely got a shot of the cake before it got eaten.

  34. #
    Kelly — November 10, 2019 at 6:00 pm

    This Pumpkin Mousse Pie is sooooo good! I started by making one pie but misread the instructions on the amount of butter in the crust. Rather than waste the Biscoff cookies, I corrected the mistake by making two pies! Needless to say, I had leftovers to share at work which got rave reviews. I forgot this recipe was part of the baking challenge and didn’t take a photo so when I had the opportunity to make dessert the next weekend, I made this recipe again. It’s that good! The pie is not overly sweet, the filling is very light and fluffy, the recipe is not difficult at all. I chose to make the whipped cream and top the pie right away rather than waiting until it was served and no one complained, including me. 🙂

  35. #
    Silvya Garcia — November 11, 2019 at 5:38 pm

    Enjoyed making this pie! The recipe is easy to follow. The pumpkin flavor with the spices is mild and the pie is not as sweet as other pies. The pie is delicious. The whipped topping might be a bit to much. Next time I think I’ll try a dollop on each individual slice, like another commenter suggested!

  36. #
    Susan — November 11, 2019 at 5:56 pm

    The Biscoff crust – so amazing! Super easy and plan on bringing it to family Thanksgiving celebration.

  37. #
    Amber — November 13, 2019 at 2:51 pm

    So good! Not too sweet and the crust is perfect!

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