This Pumpkin Biscoff Mousse Pie is not your typical Thanksgiving pumpkin pie! So rich and creamy and decadent... your guests will think you spent all day making this no-bake pie!
In just two days, we will all be pining for that big Thanksgiving dinner, salivating over the smell of the turkey roasting, watching the Macy's Thanksgiving Day parade, and counting down the minutes until we can all congregate around the table, give thanks, and dig in.
Then after a delicious, belt loosening dinner, we will relegate ourselves to couches and arm chairs, watch a little football, and take a breather until Thanksgiving dessert is served.
Wait... dessert! Have you forgotten that you are in charge of a dessert or maybe had just resolved to picking up a pie or two at the grocery store because time is running out?
No need for that, folks! Not when you could make this super simple, homemade, no-bake Pumpkin Biscoff Mousse Pie! ;) The gingersnap crust has to be baked for just a few minutes, but the pie filling itself is 100% no-bake.
Little effort, no baking, and a Thanksgiving dessert that has a wow factor?
You are not dreaming, my friends... :)
Pumpkin Biscoff Mousse Pie
Prep Time: 35 minutes active prep, 3-4 ho
Cook Time: 10 minutes baking time for cru
Ingredients (8 slices, 1 pie)
- 1 3/4 cups of gingersnap crumbs (I placed the gingersnaps in a resealable bag, crushed them with a meat mallet, & then processed them into fine crumbs with my blender- you could also use your food processor.)
- 1/4 cup packed brown sugar
- 1 tbsp flour
- 1/2 tsp kosher salt
- 4 tbsp unsalted butter, melted
- 4 oz cream cheese, softened
- 1 15 oz can pumpkin puree
- 1 1/2 cups whipped topping, thawed
- 1/2 cup sugar
- 1 tbsp milk
- 2 tsp pumpkin pie spice
- 1/2 cup milk
- 1 3.4 oz package of instant vanilla pudding mix
- 1/2 cup of Biscoff spread (cookie butter)
- 1 cup of whipped topping, thawed
- Additional whipped topping & gingersnap crumbs for garnishing
InstructionsFor the gingersnap crust
Preheat your oven to 350 degrees.
In a large bowl, whisk together gingersnap crumbs, brown sugar, flour, and salt. Add butter and stir until mixture is well combined. Press some of the mixture against the side of the bowl with your fingers. If the crumbs do not hold together, add cold water, a little at a time, up to 1 tablespoon, and stir to combine.
Press crumb mixture into a 9-inch pie plate, evenly covering the bottom and sides. Transfer to freezer and chill for 10 minutes. Place pie plate on a baking sheet and bake until crust is fragrant and set, about 10 minutes. Transfer pie to a wire rack; let cool completely.
The gingersnap crust recipe is THIS ONE from Martha Stewart.com.
Beat together the cream cheese and sugar until creamy in a large bowl. Then beat in the pumpkin puree, milk, and pumpkin pie spice. Fold in the whipped topping.
Spread evenly into the cooled gingersnap crust. Chill for at least 30 minutes in your fridge.
Beat together the milk and vanilla pudding mix in a medium bowl until the mixture begins to thicken. Then beat in the Biscoff spread. Fold in the whipped topping.
Once the pumpkin mousse layer has chilled and set, evenly spread the Biscoff mousse layer over top. Chill for another 3-4 hours.
Once chilled & set, you can slice and serve.
Top each slice with a dollop of whipped topping and a sprinkle of gingersnap crumbs.
Powered by Recipage
This Pumpkin Biscoff Mousse Pie is not your typical Thanksgiving pumpkin pie, folks. ;) It is creamy and decadent and the gingersnap crust is rich and adds a little spice to the overall flavor. You could make this pie 100% no-bake and use a store bought graham cracker pie crust, but I am really going to urge you to take the little bit of extra time to make the homemade gingersnap crust. It really adds so much to this pie!
Serve this pie at your Thanksgiving dinner this year, and it is sure to become a new family favorite! :)
What is your favorite no-bake pie to make for the holidays?
If you loved this recipe, you might also like my...