This pumpkin mousse pie is a cloud-like dream!

pumpkin mousse pie with white chocolate

If you want a little change up from the traditional pumpkin pie in this crazy year, I’ve got you.

This is a no bake dessert! Yessss.

You can make it ahead of time and store it in the fridge or the freezer.

It’s pumpkin-y and delicious and the crust is to DIE FOR.

macadamia graham crust

The crust is made with macadamia nuts. Oh my word. You roast them in the oven and then combine them with graham crumbs and melted butter.

It’s majorly incredible. Spiced and crunchy and toasty. 

pumpkin mousse filling

I first saw this recipe Food and Wine last year. I have been longing to make it ever since. I’ve never been a giant white chocolate fan but for some reason, this just sounded so absolutely incredible to me. 

Looked amazing, you know?

So I changed up the pumpkin layer quite a bit. It’s EASY. Pumpkin puree, some whipped heavy cream, a little sugar and melted white chocolate. Flavor heaven!

white chocolate curls

My pumpkin pie consumption is always hit or miss on Thanksgiving. Sometimes I’m craving it, other years I go the entire holiday season without taking a bite. It’s weird! 

Mother Lovett always made a pumpkin custard pie instead of an actual pumpkin pie. So most pumpkin pies do tend to remind me of hers. 

Regardless, I do love having a really small slice topped with whipped cream because nothing tastes more like the holidays. Or should I say the START of the holiday season, even though many of us have up our decor already right now in 2020?

pumpkin mousse pie

It’s true though, a taste of pumpkin pie on Thanksgiving evening used to signify the start of everything. We’d get the tree up in the next few days. Christmas music wouldn’t start until the day after Thanksgiving. A whole month of Christmas cheer was ahead of us!

It was perfect.

I’ve always loved Christmas so much that I don’t mind celebrating come Nov 1. But that bite of pie, often the final bite of the meal on Thanksgiving evening, has always meant it’s truly TIME! 

pumpkin mousse pie with white chocolate

Not only is the pumpkin layer mixed with white chocolate, it’s also topped with white chocolate curls for a rich bite.

The chocolate curls are so easy! I just take a white chocolate bar (Lindt will always be my fave) and run a vegetable peeler up and down the sides. It creates cute little white chocolate shavings that practically melt in your mouth with the pie.

pumpkin mousse pie with white chocolate

Also! I like to serve this as an icebox pie. I really love it out of the freezer. It kind of reminds me of an ice cream pie but lighter and fluffier. You can also serve it out of the fridge, but it does have to be refrigerated for six hours or so before serving. I suggest just making it the day before! You can make the white chocolate shavings too, just throw them on top right before serving.

pumpkin mousse pie with white chocolate

And the meal is complete!

pumpkin mousse pie with white chocolate

Pumpkin Mousse Pie

Pumpkin White Chocolate Mousse Pie

This pumpkin mousse pie is no bake! It has a macadamia crust and white chocolate and is delicious served cold out of the fridge or freezer!
5 from 6 votes
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Ingredients

crust

  • ½ cup macadamia nuts
  • 1 cup graham cracker crumbs
  • 1/4 cup brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • teaspoon fresh grated nutmeg
  • ½ cup unsalted butter, melted

filling

  • 1 cup cold heavy cream
  • 1 cup pumpkin puree
  • 4 ounces cream cheese, softened to room temperature
  • 3 ounces white chocolate, melted
  • cup sugar
  • 2 teaspoons vanilla extract
  • white chocolate curls, for topping

Instructions 

  • Preheat the oven to 350 degrees F.
  • To make the crust, start by toasting the macadamia nuts. Place the nuts on a baking sheet. Toast in the oven for 10 to 15 minutes, until slightly golden and fragrant.
  • Place the nuts in a food processor and pulse until small crumbs remain. Pour them into a large bowl.
  • Add in the graham crumbs, sugar, salt, cinnamon and nutmeg. Stir in the melted butter until all of the mixture is moistened. Press the crust into an 8-inch pie plate and stick it in the refrigerator.
  • While the crust is in the fridge, beat the heavy cream in the bowl of your electric mixer until stiff peaks form. Transfer it to another bowl.
  • In the electric mixer, beat the pumpkin and cream cheese together until combined. Beat in the sugar and vanilla extract. Beat in the melted white chocolate. Using a spatula, fold the heavy cream into the pumpkin mixture. Fold a few times until combined - I suggest actually folding it in and not straight up stirring.
  • Scrape the mixture into the refrigerated pie crust and smooth it out on top. Refrigerate or freeze for 6 hours, or even overnight. If freezing, you may need to let it sit out for 20ish minutes before serving. Before serving, top with white chocolate curls and a sprinkle of cinnamon!
  • To make the white chocolate curls, I take a bar of white chocolate and run a vegetable peeled down the edges!
  • Note: I like to keep this in the fridge or even the freezer for serving. It is so so good when it’s very cold! You can also serve it with whipped cream, or even top it with whipped cream instead of white chocolate. Or do both!

Notes

adapted from food and wine
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pumpkin mousse pie with white chocolate

I could eat all that crust alone!