PERFECT PUMPKIN MOUSSE PIE

I never would have thought that I would use the word perfect to describe pumpkin pie. Because I never liked pumpkin pie. The texture, the flavor…it just did not work for me. Growing up, my older sister always got to choose what we would have for Thanksgiving dessert. And she always chose pumpkin pie (ugh). Her favorite pumpkin pie from the freezer section would always grace our Thanksgiving table (or disgrace in my opinion). But once I started hosting Thanksgiving as an adult, I finally had a chance to choose Thanksgiving dessert. Which also meant I had the chance to create a pumpkin pie recipe that I could love. And that is how this perfect pumpkin mousse pie was born.

HOW TO MAKE THE PERFECT PUMPKIN MOUSSE PIE

By combining lightly sweetened and spiced pumpkin puree with whipped cream, you get a fluffy pie filling that has a lovely texture. And a much lighter flavor profile when compared to traditional pumpkin pie. The graham cracker crust makes for a lovely crunch that perfectly compliments the smooth and creamy pumpkin mousse filling. Topped with a layer of fresh whipped cream and crushed candied pecans – this pumpkin mousse pie is just perfect.

FROM PUMPKIN PIE LOATHE TO LOVE

Now, there’s no judgement if you like or even love traditional pumpkin pie. Maybe you were lucky enough to have really good homemade pumpkin pie growing up. Or maybe you love the frozen version as much as my older sister does. Either way, you really should still do yourself a favor and try this pumpkin mousse pie at least once. This pie has literally converted many fellow pumpkin pie haters (like my former self) into pumpkin pie lovers, including my father-in-law. Who does not take well to changing his mind about anything. And he now specifically requests this pie to be present at our Thanksgiving table every year.

This perfect pumpkin mousse pie is such a remedy to all of the cooking of Thanksgiving day, since it must be made ahead of time. The time the pie spends in the refrigerator leaves the crust to soften just enough to have the perfect textural contrast against the smooth filling. Not to mention, after Thanksgiving dinner, when most of us have already over indulged, this pumpkin mousse pie is quite refreshing. You will actually find yourself craving a slice, in spite of having eaten such a big meal. Now, you may think that ‘life-changing’ is a bit of an exaggeration. But in all seriousness, if you are someone who does not like pumpkin pie, this perfect pumpkin mousse pie will absolutely change your mind.

TIPS FOR PREPARING, TRANSPORTING & SERVING PUMPKIN MOUSSE PIE:

This pumpkin mousse pie needs to be made ahead to taste best. So over all of the years that I have been making this pie I have experimented with the preparation & storage ahead of Thanksgiving day. In order to take into account the various scenarios that one may need to manage with the holiday, I’ve compiled my top tips to make this recipe work best for your needs:

  • USE THE FREEZER IF YOU NEED TO: This pie is especially forgiving when you freeze it. If you need to travel with the pie, you can freeze the entire pie (fully assembled with whipped cream & pecans). It will stay frozen for a couple of hours at room temperature. Freezing is also helpful if you want to expedite the chilling process in general, or if you want to make & serve the pie on Thanksgiving day.
  • IF SERVING FROM FROZEN: The pie is especially easy to slice when it is still slightly frozen. To make your life a bit easier, you can plate individual slices while the pie is still slightly frozen and allow them to finish thawing at room temperature. The slices should be at the perfect texture & temperature for serving after about 1 hour at room temperature.

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{ 8 comments… add one }
  • Alyssa November 24, 2015, 11:43 am

    Bella,

    This looks scrumptious and is exactly what I needed this week as an unfortunately timed appliance malfunction has left me to figure out a Thanksgiving menu sans-oven! One recipe Q: could I sub out pumpkin puree for sweet potato? Do you think the flavors would still work? I’m in Hawai’i and have just harvested a good deal of sweet potato, so I’d like to use that if possible.

    Thanks so much!

    Alyssa

    • bella November 25, 2015, 12:32 pm

      I think sweet potato puree would be equally as delicious Alyssa!
      Enjoy your Thanksgiving!
      <3 bella

  • Ashley Cuoco November 8, 2021, 5:35 pm

    Oh my, this pie Bella! It’s such a nice change from the traditional one… and so much better. The mousse is so light and airy, and nothing beats this graham cracker crust. It is perfect!!! Can’t wait to make it again this season! ❤️ Love, Ash

    • bella | ful-filled November 8, 2021, 7:12 pm

      I am SO honored that you made and loved this recipe Ash! It means so much to me that you will make it again! Thank you for taking the time to comment :)

  • Lorena Gomez November 12, 2021, 2:47 pm

    Hi Bella,
    I always like reading your blog! I like the way you pick the words to describe things in a very delicate way. :)
    This pumpkin pie is on top of my cooking priorities this coming Thanksgiving!

    • bella | ful-filled November 12, 2021, 3:24 pm

      Awww, I am so touched Lorena! Thank you so much for your comment, it made my day :) I am so honored that this pie will be featured on your Thanksgiving menu this year!

  • Sonia November 21, 2021, 10:49 am

    Hi! How do I make candied pecans?

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