This Thanksgiving, we're giving you permission to break free from the traditional pumpkin pie. Especially if you are looking for a pumpkin dessert that is lighter, creamier and easier to make. Introducing our new twist on an old favorite: No-bake pumpkin mousse pie.
This recipe transforms the classic pumpkin pie by taking pumpkin puree and spice mix and adding them to an airy whipped cream filling. It also replaces the classic shortbread crust with a simple pressed cookie crust, so there's no fussing with rolling noodles or fussing over a soggy bottom.
Photography by Rick Holbrook, food styling by Kaitlin Wayne
Every element of this recipe was intentional and keeps busy home bakers in mind. In the early stages of development, recipe creator David Turner was determined to keep the ingredient list short. Amazingly, this full-flavored treat only requires seven ingredients. (This Thanksgiving grocery list is already long enough!)
He also introduced a no-bake filling, which frees up precious oven space and ensures that the pie is easier to execute than classic pumpkin pies. Taking of custard cooked to perfection filling – not curd or soup – it can be hard to nail down. But for this pumpkin mousse, you just need to whip some whipped cream, then fold it into a cream cheese-pumpkin puree mixture – virtually fail-proof! After an overnight rest in the refrigerator, the filling has a light-as-air mousse texture, which “makes for a lighter dessert option after your Thanksgiving meal, especially if this is one of several pies you'll be getting,” says DT . .
Photography by Rick Holbrook, food styling by Kaitlin Wayne
Instead of a typical graham cracker crust, DT calls for Biscoff cookies, which add a more complex layer to the spicy, toasty flavor of the pie crust. “But if you want to skip the crust altogether, this recipe doubles as a pumpkin mousse recipe that you can serve in cups with whipped cream and crushed Biscoff cookies on top,” he adds. So yes, we are giving you permission too FULLY Ditch the pie idea, if filling is what you're really after.
And if you're looking to get a head start on holiday cooking (who isn't?!) this pie is convenient to make—it'll last in the fridge up to three days before Turkey Day.
Still planning the rest of your Thanksgiving dessert menu? Get inspired with our collection of New Classics: Thanksgiving Pie.
Cover photo by Rick Holbrook, food styling by Kaitlin Wayne.
