![Pumpkin Mousse Pie](/images/keebler-pie-crust-recipes/recipes/pumpkin-mousse-pie/hero-text.webp)
![](/images/keebler-pie-crust-recipes/recipes/pumpkin-mousse-pie/hero-image.webp)
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Luscious whipped, spiced pumpkin mousse set in a graham cracker crust, with whipped cream and warm spices.
Prep Time: 20 Minutes
Cool/Setting Time: 1 Hour
Total Time: 1 Hour 20 Minutes
Serves: 10-12
![](/images/keebler-pie-crust-recipes/recipes/red-top.webp)
What you need
1
10" Keebler® Ready Crust® Graham Cracker Pie Crust
6½
cups pumpkin mousse (see prep instructions below)
8
oz. cream cheese, softened
½
cup brown sugar
1
tsp vanilla extract
1
tsp pumpkin pie spice
16
oz. canned pumpkin puree
1¼
cups cream, whipped
1
cup heavy cream
2
cinnamon sticks
1
star anise
![](/images/keebler-pie-crust-recipes/recipes/pumpkin-mousse-pie/cookie.webp)
![](/images/keebler-pie-crust-recipes/recipes/pumpkin-mousse-pie/crumbs.webp)
![](/images/keebler-pie-crust-recipes/recipes/red-bottom.webp)
Let's get making
1.
Prepare pumpkin mousse:
-
In a stand mixer, place softened cream cheese and whip on high until well beaten and fluffy. Add brown sugar, vanilla extract, and pumpkin pie spice. Continue to beat until well incorporated.
-
Turn off the mixer. Scrape down the sides, add pumpkin puree, and mix well until incorporated.
-
By hand, fold in whipped cream a little at a time until blended and no white striations are seen.
-
Reserve cold until use.
2.
Spoon pumpkin mousse filling into the Keebler® Ready Crust® Graham Cracker Pie Crust, making an even, flat layer.
3.
Allow filling to set in refrigerator for at least 1 hour.
4.
Meanwhile, in a chilled stand mixer bowl fitted with a whisk attachment, whip heavy cream to stiff peaks, making whipped cream. Place in a piping bag fitted with a flower tip of choice.
5.
Decorate top of pie with small flower pipings of whipped cream, as desired.
6.
Garnish the pies artfully with cinnamon sticks and star anise.
![](/images/keebler-pie-crust-recipes/recipes/pumpkin-mousse-pie/delicious-share.webp)