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Vegan Pumpkin Mousse Pie

Vegan Pumpkin Mousse Pie: Your No-Bake Autumn Bliss

Enjoy a delightful Vegan Pumpkin Mousse Pie that combines creamy pumpkin filling with a graham cracker crust, perfect for your holiday table.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs Use gluten-free graham crackers for a gluten-free version
  • 0.5 cups vegan butter Can be substituted with coconut oil
  • 0.25 cups brown sugar or coconut sugar Coconut sugar has a lower glycemic index
For the Filling
  • 8 oz vegan cream cheese Alternatives like silken tofu can be used but may alter flavor
  • 1 cup pumpkin puree Canned is convenient; homemade should be well-drained
  • 0.5 cups powdered sugar Can be substituted with maple syrup, keeping in mind it may alter texture
  • 2 cups vegan whipped topping Opt for high-quality store-bought or homemade coconut whipped cream
  • 1 tsp vanilla extract Always choose pure vanilla for the best results
  • 1 tsp cinnamon Adjust based on your spice preference
  • 0.25 tsp nutmeg Adjust based on your spice preference
  • 0.25 tsp salt Balances sweetness; don’t omit as it enhances flavor

Equipment

  • Mixing Bowl
  • Hand mixer
  • 9-inch pie pan
  • spatula

Method
 

Instructions for Vegan Pumpkin Mousse Pie
  1. Preheat the oven to 350°F (175°C). Gather your ingredients for the crust.
  2. In a mixing bowl, combine the graham cracker crumbs, melted vegan butter, and brown sugar until the mixture resembles wet sand.
  3. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 10-15 minutes, until golden brown.
  4. Remove the crust from the oven and allow it to cool completely at room temperature.
  5. In a mixing bowl, use a hand mixer to beat the vegan cream cheese, pumpkin puree, powdered sugar, and vanilla extract until smooth.
  6. Gently fold in the vegan whipped topping, cinnamon, nutmeg, and a pinch of salt until just combined.
  7. Pour the creamy pumpkin filling into the cooled crust, smoothing the top with a spatula.
  8. Cover the pie with plastic wrap and chill in the refrigerator for at least 4 hours or preferably overnight.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 230mgPotassium: 150mgFiber: 3gSugar: 20gVitamin A: 5000IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Ensure the crust is completely cool before adding the filling. This pie can be made in advance and stored in the fridge for up to 2-3 days.

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