Silky, airy, and luscious No-Bake Pumpkin Mousse Pie resting on a buttery Biscoff cookie crust and crowned with homemade cinnamon whipped cream.

Scale

For the crust:

1 (8.8 ounce or 250 gram) package Biscoff / Speculoos cookies

7 tablespoons (99 grams) unsalted butter, melted

For the pumpkin mousse:

1 cup (237 grams) heavy whipping cream, cold

4 ounces (113 grams) cream cheese, at room temperature

1/4 cup (50 grams) light brown sugar

1/2 cup (122 grams) canned pure pumpkin puree

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1/8 teaspoon ground ginger

For the whipped cream:

1 cup (237 grams) heavy cream, cold

3 tablespoons (23 grams) powdered sugar, sifted

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

Cook Mode Prevent your screen from going dark

1. Pulse Biscoff cookies into fine crumbs, mix with melted butter, press firmly into a 9-inch pie dish, and chill for 20 minutes.

2. Whip 1 cup cold heavy whipping cream to stiff peaks in a chilled bowl; transfer to a separate bowl and refrigerate.

3. Beat softened cream cheese, brown sugar, pumpkin puree, vanilla, cinnamon, cloves, nutmeg, and ginger until smooth and creamy.

4. Gently fold whipped cream into pumpkin base with a rubber spatula, then spread evenly into the chilled cookie crust.

5. Whip remaining 1 cup cold heavy cream, sifted powdered sugar, vanilla, and ground cinnamon until billowy peaks form.

6. Spread or pipe cinnamon whipped cream over pie, chill in the refrigerator for at least 4 to 6 hours, and serve cold.

Use pure pumpkin puree, not pie mix. Chill for at least 4 to 6 hours before slicing for clean wedges.