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No-Bake Pumpkin Mousse Pie with Biscoff Crust
Prep: 20 minutes
Cook: 4 hours chilling
Servings: 8
Effortless Elegance in a Pie Dish
When oven space is at a premium, this no-bake wonder comes to the rescue. A velvety smooth pumpkin mousse, spiced with cinnamon and nutmeg, is piled high into a crisp crust made from Biscoff cookies. It's the perfect make-ahead dessert that's both stunning and incredibly simple.
Materials
- For the Crust: 25 Biscoff cookies (about 1 1/2 cups crumbs), 6 tablespoons melted unsalted butter
- For the Filling: 8 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream, chilled
Preparation
- For the crust: Crush the Biscoff cookies into fine crumbs using a food processor or a rolling pin. Mix the crumbs with the melted butter until well combined.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator for at least 30 minutes to set.
- For the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Beat in the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold one-third of the whipped cream into the pumpkin mixture to lighten it, then fold in the remaining whipped cream until just combined.
Cooking
- Spoon the pumpkin mousse filling into the chilled Biscoff crust and spread it out evenly.
- Cover and refrigerate for at least 4 hours, or until the filling is firm.
- This recipe requires no baking.
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