This Pumpkin Mousse Pie is a perfect dessert for transitioning from summer-to-fall. It’s a breeze to make, preps in only 10 minutes, and is a refreshing frozen treat, but one that also includes pumpkin and spice! Pumpkin Mousse Pie is must-make.
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In the mood for pumpkin things, but not ready to let go of summer? Need an alternative to classic pumpkin pie? Pumpkin Mousse Pie is the answer!
ANOTHER excellent seasonal transition recipe. It’s still kinda hot most days, but fall vibes are creeping in, and you want to get in on pumpkin action. This frozen pumpkin delight is the perfect marriage of summer and fall.
My Pumpkin Mousse Pie is light, creamy, sweet, and oh-so-refreshing. Cool and breezy, so it’s fabulous for summer, but with pumpkin and spice, it’s an autumn dream too. It’s lightly pumpkin flavored, so it’s not overbearing, but it’s potently spiced.
Side note: it’s a great pumpkin dessert for people who don’t like pumpkin. It’s sure to win over the biggest pumpkin skeptic in your life. My brother and SIL don’t seem very into pumpkin, and I have a co-worker/friend who is not remotely interested in anything pumpkin at all.
This is the pumpkin dessert that will win over even non-pumpkin people. Pumpkin is front-and-center, for sure, yet it’s still not overwhelming. This Pumpkin Mousse Pie is a crowd-pleaser. It boasts enough pumpkin to satisfy crazy pumpkin lovers’ (like me), but is subtle enough to win over your pumpkin averse friends.
I feel like pumpkin as an ingredient in baking and desserts is polarizing. As much as there are diehard pumpkin lovers, and we lose it over all things pumpkin at the very first sign of fall…. or even before fall, like August 1 = pumpkintime in our minds. There are still so many people not on board with pumpkin. Either they don’t like it at all, or they haven’t even really tried it.
It makes a HEAPING pie if you use a small store-bought crust. If you make a graham cracker or shortbread crust from-scratch in a 9-inch pie plate, it won’t be as towering, but it’ll still be very substantial.
I went for a store-bought crust because it meant this pie could be thrown together in about 10-15 minutes total. Even if you make a crust, you’re still only committing 30 minutes to prep. Super simple.
You get the best of both worlds with this Pumpkin Mousse Pie. A creamy, dreamy, frozen summer treat, and fall vibes with pumpkin and spice.
Looking for other summer-to-fall transition recipes? Check out my super simple, no-churn, only a few ingredients, Pumpkin Pie Ice Cream (with amazing cinnamon-sugar pie crust bits in a delish pumpkin ice cream!), and this No Bake Chocolate Pumpkin Cheesecake recipe that also preps in sheer minutes.
Also, my Double Layer No Bake Pumpkin Cheesecake takes only a few minutes to whip up, and I’ve got a couple variations of it too, all no bake, like this Biscoff Pumpkin Cheesecake, Nutella Pumpkin Cheesecake, and even a Coconut Pumpkin Cheesecake.
That should keep you busy, yes? Wellllll, I’ve noticed pumpkin cookies are trending….let me throw these out there: Pumpkin Cookies with Brown Butter Icing. These are so soft and pillowy, yet retain a nice bit of chew too, and the icing – THE BEST. These soft & chewy (not cakey!) Pumpkin Snickerdoodles and Pumpkin Oatmeal Scotchies are also super delightful. Both are easy too.
No Bake Frozen Pumpkin Mousse Pie
This Pumpkin Mousse Pie recipe is a perfect dessert for transitioning from summer-to-fall. It's a breeze to make, preps in only 10 minutes, and is a refreshing frozen treat, but one that also includes pumpkin and spice! In the mood for pumpkin things, but not ready to let go of summer? Need a classic pumpkin pie alternative? Pumpkin Mousse Pie is the answer!
- 15 oz. canned pumpkin puree
- 7 oz. jar marshmallow fluff
- 1/4 cup packed brown sugar
- 2 tsp. pumpkin pie spice
- 1/2 tsp. cinnamon
- 1/4 tsp. ground clove
- 8 oz. container whipped topping or Cool Whip thawed
- 6 oz. prepared shortbread or graham cracker crust
In a large bowl, whisk together pumpkin puree, marshmallow fluff, brown sugar, and spices.
Fold in whipped topping.
Spoon into crust - it will be VERY full, but it will all fit if you tower it high.
Cover and freeze for at least 2 hours, or until firm.
Garnish with additional whipped topping, if desired. Cut and serve.