Pumpkin Mousse Pie is made with a crunchy graham cracker-pecan crust filled with light and luscious pumpkin mousse. The pie is topped with a mountain of luscious toasted brown sugar meringue.
Why you’ll love this Pumpkin Mousse Pie!
Pumpkin custard pie is great and all, but I will admit that I think the best thing about pumpkin pie is the mountain of whipped cream on top. Don’t you agree?
Well, let’s just cut to the chase and fold a mountain of whipped cream into the pie. While we’re at it, let’s top it with a mountain of….wait for it….toasted brown sugar meringue!!
This thing just keeps getting better, doesn’t it?
I absolutely love this pie. I love that the subtle and not too sweet filling is in perfect balance with the toasted meringue topping. This is now my go-to pumpkin pie recipe. Give it a try and I think it might be yours too.
How to make Pumpkin Mousse Pie
See the recipe card for detailed measurements and instructions.
- Ribbon the yolks, sugar and spices to create a light base for the pumpkin mousse.
- Whisk the pumpkin into the egg yolk base.
- Add the whipped cream and gelatin to the mousse.
- Spread the mousse into the pie shell and refrigerate until set.
- Mound the brown sugar meringue onto the pie.
- Use a blow torch or the broiler to brown the meringue.
- Keep moving the blow torch to avoid burnt spots.
How to work ahead
You can make the crust and mousse filling several days in advance. Pour the mousse into the shell and spread until smooth. Refrigerate until the mousse is set, then cover with plastic wrap up to 3-4 days. Make the meringue and top the cake up to 12 hours in advance.
Pumpkin Mousse pie should be refrigerated. Serve chilled. Left over slices can be frozen, but the meringue may become slightly spongy after defrosting.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Pumpkin Mousse Pie
Graham Cracker/Pecan Crust
- 5 oz graham cracker crumbs (1 ¼ cup)
- 2 ½ oz pecans (½ cup)
- 2 oz granulated sugar (¼ cup)
- ½ teaspoon cinnamon
- 3 oz unsalted butter (melted)
- 2 oz bourbon (1/4 cup (use cool water for alcohol-free version))
- 2 teaspoons gelatin powder
- 16 oz heavy cream (2 cups)
- 5 large egg yolks
- 4 oz granulated sugar (½ cup)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 12 oz pumpkin puree (1 ½ cups)
- 2 teaspoons cornstarch
- 4 oz cool water (½ cup, divided)
- 4 oz granulated sugar (½ cup)
- 3 large egg whites
- ¼ teaspoon cream of tartar
- 1 ½ oz light brown sugar (3 tablespoons)
- ⅛ teaspoon table salt
- 2 teaspoons molasses
- ½ teaspoon ground ginger
Graham Cracker Crust
- Preheat the oven to 350 °F.
- In a small bowl combine 5 oz graham cracker crumbs, 2 ½ oz pecans, 2 oz granulated sugar½ teaspoon cinnamon. Sprinkle 3 oz unsalted butter (melted) over the crumbs and toss to combine. Press the crumbs into the bottom and sides of a pie plate. Bake until golden brown, about 10 minutes.
- Take the pan out of the oven and press down any puffy spots and press to close any gaps in the crust. Cool to room temperature then chill in the refrigerator until you're ready to assemble the pie.
Make the Mousse
- Place 2 oz bourbon (or water) into a microwave safe bowl. Sprinkle 2 teaspoons gelatin powder over the liquid, whisk briefly to combine and set aside to bloom.
- Whip16 oz heavy cream to soft peak and set in the refrigerator while you prepare the other ingredients.
- Combine 5 large egg yolks, 4 oz granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg¼ teaspoon ground cloves in a mixer bowl.
- Set the bowl with the yolks over a pan of simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk until the mixture is warm to the touch. Move the bowl to the mixer (or use a hand mixer) and whisk until the yolks are completely cooled and have lightened in color and texture.
- Whisk 12 oz pumpkin puree into the yolk mixture until smooth. Whisk 1/2 the whipped cream into the pumpkin mixture. Whisk in the remaining cream until it's about 1/2 way incorporated.
- Heat the bloomed gelatin in the microwave in 10 second increments until it's hot to the touch (just 20 seconds in my microwave). Working quickly, add a cup of the mousse to the warmed gelatin
- Whisk immediately until completely combined. Pour the gelatin mixture back into the mousse. Immediately whisk until the mousse is smooth and the gelatin is evenly incorporated.
- Pour the pumpkin mousse into the chilled crust. Spread to an even layer. Refrigerate at least 2-3 hours to set the mousse.
- In a small saucepan, bring 2 teaspoons cornstarch and 1/4 cup (2 oz) water to a simmer. Cook, stirring constantly, until the mixture thickens to a pudding-like consistency and becomes translucent. Transfer to a small bowl to cool.
- Combine the other 1/4 cup water with 4 oz granulated sugar in a small saucepan. Cook the sugar syrup on medium high heat, stirring until the sugar is melted. Once the syrup begins to boil do not stir. Allow it to cook to 235°-240°F (soft ball stage).
- While the syrup is boiling, whip 3 large egg whites with ¼ teaspoon cream of tartar on medium high speed. When the whites are at soft peak reduce the mixer to medium low and slowly add 1 ½ oz light brown sugar and ⅛ teaspoon table salt. Increase the speed to medium high and whip to full peak.
- As soon as the syrup is at the correct temperature, remove the pan from the heat. With the mixer running on medium low, pour the hot syrup in a steady stream between the edge of the bowl and the whisk. Add the cornstarch mixture, 2 teaspoons molasses and ½ teaspoon ground ginger and whip to full peak.
- Gently dollop the meringue onto the chilled pie. Use a small offset spatula or the back of a spoon to make attractive swirls and peaks in the meringue.
- Use a blow torch or the broiler in your oven to toast the meringue until it's golden brown. (Don't bake the pie with the meringue or you will melt the mousse filling.)
- Chill the pie until serving.
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