No Bake Pumpkin Mousse Pie is an easy creamy no bake pumpkin dessert that is ready in just two hours. Perfect for last minute invites and potluck parties!
The older I get the more I appreciate no-bake recipes. Even as a food blogger there are days when you simply just don’t have time to heat that oven up and make something fabulous. Or maybe you have a last minute invite somewhere and you know you need to bring a dish. Or you have one of those children I hear about that come home and say “Hey Mom, I need food for school tomorrow” … at 8pm at night!!!
Or maybe you’re just a normal human being who has a thousand things going at the same time on any given day and you just simply … can’t.
You can’t add one more thing in there and even if you could you are so tired that you just don’t want to. No shame in that! All of these situations can explain me on any given day. That is why I have learned to love no bake dishes. This No Bake Pumpkin Mousse Pie is no exception to that rule. This is an easy, quick, delicious fall dessert that you can whip together in no time and you don’t even have to turn your oven on. Talk about a win-win-win situation. Plus most of these these ingredients are ones that you more than likely already have on hand, especially during the fall months when everything is pumpkin pumpkin and then some more pumpkin on top of the pumpkin. You simply just mix a few ingredients together and pop it in your refrigerator and in 2 hours you have a perfect dessert treat to send to school with your kid or serve to your neighbors when they unexpectedly drop by or take to your work potluck tomorrow.
Anyway you slice it, this No Bake Pumpkin Mousse Pie is the perfect no bake dessert treat to share with family and friends this time of year,.. or if you are like me, ANY TIME of the year because I really do love pumpkin that much 🙂
Enjoy! ~ Heather
Did you make this? Be sure to hashtag it #ThePackMomma or send me a pic! I’d love to see it! And don’t forget to leave me a comment and let me know how you liked it 🙂
- 2 cups graham cracker crumbs
- 1/2 cup butter melted
- 2 tablespoons butter
- 12 ounces cream cheese room temperature
- 3/4 cup sugar
- 15 ounces pumpkin puree
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon clove
- 16 ounces whipped topping divided
- Walnuts or Pecans for garnish optional
Start by combining graham cracker crumbs, butter and sugar in a medium sized mixing bowl. Once mixed, pour into a 9x9 pan and then press them evenly along the bottom and sides
In a large mixing bowl, mix together sugar and cream cheese together until creamy. Add in the pumpkin puree and spices and beat until smooth.
Using a large spoon or spatula, fold in half of the whipped topping (approximately 8 ounces) until mixed well. Spoon filling into the pie crust and spread evenly
Add remaining whipped topping and smooth evenly on top of pumpkin layer. Refrigerate for two hours, garnish with walnuts or pecans and serve.
Left overs can be covered and kept refrigerated for 3-4 days.